Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

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Hydrocolloids in emulsions: particle size distribution and interfacial activity

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Emulsion stabilizing properties of pectin

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Agriculture, Chemical Engineering, Food Science +10

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

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Fractionation and characterization of gum from Acacia senegal

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Agriculture, Food Science, Oral Biology +5