Saphwan Al‐Assaf

Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · The Journal of Physical Chemistry B · 2007 · 421 citations

Natural Sciences, Biochemistry, Biophysics +13

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 304 citations

Agriculture, Food Science, Food Chemistry +16

Binding behavior of calcium to polyuronates: Comparison of pectin with alginate

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · Carbohydrate Polymers · 2007 · 289 citations

Natural Sciences, Biochemistry, Biophysics +5

Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Takahiro Funami, Guoyan Zhang, Mika Hiroe et al. · Food Hydrocolloids · 2006 · 220 citations

Agriculture, Biochemistry, Food Science +11

New Insights into the Structural Characteristics of the Arabinogalactan−Protein (AGP) Fraction of Gum Arabic

T. Mahendran, Peter A. Williams, G. O. Phillips et al. · Journal of Agricultural and Food Chemistry · 2008 · 195 citations

Life Sciences, Biochemistry, Food Science +17