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The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic
In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well‐known gum Arabic from Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing various concentrations (5%–15% w/v) of AMG and GAC was pr...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382130/ https://ncbi.nlm.nih.gov/pubmed/32724634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1658 |
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