Concepedia

Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

Oscar Castellani, Dominique Guibert, Saphwan Al‐Assaf, Monique Axelos, Glyn O. Phillips, Marc Anton

Food Hydrocolloids · 2009 · 68 citations · 16 references

Concepts

AgriculturePharmaceuticsOilseed Crop ScienceEmulsion FormationEmulsion FormulationFood EmulsificationFood EmulsionsFood HydrocolloidsPolysaccharide PropertiesEmulsificationEmulsionsMultiphase EmulsionsNatural EmulsifiersOil-in-water Emulsion SystemsStabilization Of Emulsions

References

16

Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 1999 · 622 citations

Natural Sciences, Biophysics, Materials Science +16

Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements

C.J. Beverung, Clayton J. Radke, Harvey W. Blanch · Biophysical Chemistry · 1999 · 591 citations

Engineering, Biochemistry, Chemical Engineering +17

The role of the proteinaceous component on the emulsifying properties of gum arabic

R.C. Randall, G. O. Phillips, Peter A. Williams · Food Hydrocolloids · 1988 · 383 citations

Agriculture, Arabic, Food Science +13

Viscoelastic properties of triacylglycerol/water interfaces covered by proteins

J. Benjamins, Alain Cagna, E.H Lucassen-Reynders · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1996 · 360 citations

Natural Sciences, Biochemistry, Biophysics +14

Fractionation and characterization of gum from Acacia senegal

R.C. Randall, G. O. Phillips, Peter A. Williams · Food Hydrocolloids · 1989 · 287 citations

Agriculture, Food Science, Oral Biology +5