Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11846
Abstract: Emulsifying, antioxidant and foaming properties of soy protein isolate hydrolysates (SPH) can be improved by the addition of gum arabic (GA). Here, we investigated the effects of different hydrolysis conditions on the complexation of SPH… read more here.
Keywords: protein isolate; gum arabic; protein; hydrolysis ... See more keywords
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2960-9
Abstract: To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate… read more here.
Keywords: gum arabic; gluten free; free bread; water ... See more keywords
A polymer blend from Gum Arabic and Sodium Alginate - preparation and characterization
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Polymer Research"
DOI: 10.1007/s10965-020-02128-y
Abstract: An environmental friendly biopolymer blend has been fabricated with Gum Arabic (GA) and Sodium Alginate (SA). Three compositions of GA and SA blends coded GASA1 (GA:SA at 1:1), GASA2 (GA:SA at 2:1) and GASA3 (GA:SA… read more here.
Keywords: arabic sodium; analysis; polymer; gum arabic ... See more keywords
Synthesis and characterization of solid polymer electrolyte based on poly(vinyl alcohol)/gum Arabic/LiClO4
Sign Up to like & getrecommendations! Published in 2020 at "Ionics"
DOI: 10.1007/s11581-019-03433-3
Abstract: In this study, we report on poly(vinyl alcohol) (PVA)/gum arabic (GA)/LiClO4 membranes as solid polymer electrolytes (SPEs) for possible application in electrochemical devices. The samples were prepared with 0 to 48 wt% of LiClO4 as… read more here.
Keywords: microscopy; gum arabic; vinyl alcohol; arabic liclo4 ... See more keywords
Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2140-3
Abstract: AbstractCurcumin is a natural yellow pigment extracted from dried roots of turmeric, used in food applications. Despite its applicability in food products, this phenolic compound is also used in the pharmaceutical field. It is reported… read more here.
Keywords: gum arabic; encapsulating agent; arabic encapsulating; using gum ... See more keywords
Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.07.031
Abstract: Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice… read more here.
Keywords: core hydrogel; storage; physicochemical properties; gum arabic ... See more keywords
A new study of iodine complexes of oxidized gum arabic: An interaction between iodine monochloride and aldehyde groups.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.10.005
Abstract: Gum arabic, a plant polysaccharide was oxidized with periodate to produce aldehyde groups by the cleavage of diols present in the sugar units. The oxidized gum was then iodinated with iodine monochloride (ICl) and the… read more here.
Keywords: iodine monochloride; gum arabic; iodine; aldehyde groups ... See more keywords
Gum Arabic-capped silver nanoparticles for electrochemical amplification sensing of methylene blue in river water
Sign Up to like & getrecommendations! Published in 2021 at "Electrochimica Acta"
DOI: 10.1016/j.electacta.2021.139152
Abstract: Abstract Herein, a novel electrochemical amplification sensor is developed for detecting methylene blue (MB) using gum Arabic-capped silver nanoparticles (AgNPs) for the first time. Gum Arabic-AgNPs were fabricated via a direct chemical reduction technique using… read more here.
Keywords: methylene blue; gum arabic; arabic capped; amplification ... See more keywords
Hydrogels with self-healing ability, excellent mechanical properties and biocompatibility prepared from oxidized gum arabic
Sign Up to like & getrecommendations! Published in 2019 at "European Polymer Journal"
DOI: 10.1016/j.eurpolymj.2019.05.033
Abstract: Abstract The use of biomass materials in the preparation of hydrogels has received considerable attention. In this study, arabic gum aldehyde was prepared by oxidizing o-hydroxyl group of gum arabic with sodium periodate, and then… read more here.
Keywords: properties biocompatibility; excellent mechanical; gum arabic; mechanical properties ... See more keywords
In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.080
Abstract: Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in… read more here.
Keywords: gum arabic; probiotic bacteria; whey protein; isolate gum ... See more keywords
Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.08.039
Abstract: Abstract The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized with BG… read more here.
Keywords: droplet size; gum arabic; gum; brea gum ... See more keywords