Molecular characteristics, association and interfacial properties of Gum Arabic harvested from both Acacia Senegal and Acacia seyal
- Submitting institution
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University of Wolverhampton
- Unit of assessment
- 12 - Engineering
- Output identifier
- 559
- Type
- D - Journal article
- DOI
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10.1016/j.foodhyd.2016.06.005
- Title of journal
- Food Hydrocolloids
- Article number
- -
- First page
- 514
- Volume
- 61
- Issue
- -
- ISSN
- 0268-005X
- Open access status
- Compliant
- Month of publication
- June
- Year of publication
- 2016
- URL
-
-
- Supplementary information
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-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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2
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Gum Arabic is widely used in the food industry as an emulsifier to stabilise flavour oil-in-water emulsions for application in beverages. This study was the first to document the effect of the protein content present in two widely used sources of gum Arabic
in terms of their combined aggregation, emulsification, and adsorbed layer thickness, all of which are of direct importance to the utilisation of the gum in the Food and Drink Industry.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -