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Output details

13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 31 of 64 in the submission

Article title

Interaction of Gum Arabic with Fatty Acid Studied Using Electron Paramagnetic Resonance

Type

D - Journal article

DOI

10.1021/bm100219n

Title of journal

Biomacromolecules

Article number

Volume number

Issue number

First page of article

1398

ISSN of journal

1526-4602

Year of publication

2010

URL

Number of additional authors

Additional information

The research has identified the interaction between gum arabic, which is used as a food additive, and free fatty acids, and serves as a basis for the claims of health benefits for the gum. The International Union of Food Science and Technology (IUFoST) commented on the work: “ Dr. Fang's finding of binding ability of fatty acids by gum Arabic through hydrophobic interactions, using EPR (Electron paramagnetic resonance), is significant and will lead to the development of cholesterol reducing strategies and promises to have untold global health benefits”.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract