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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 46 of 64 in the submission

Article title

New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum

Type

D - Journal article

DOI

10.1016/j.foodhyd.2010.12.011

Title of journal

Food Hydrocolloids

Article number

Volume number

Issue number

First page of article

1984

ISSN of journal

0268005X

Year of publication

2011

URL

Number of additional authors

Additional information

Although gum ghatti is widely used in many parts of the world to stabilise flavour oil-in-water emulsions the regulatory bodies are now seeking more information about its structure. This paper is the first of five which have for the first time fractionated and studied the structure and the role of the minor protein component in the emulsification process. The significance of this paper can best be understood when it is pointed out that the work has now enabled the complete structure of this important gum to be identified for the first time and the mechanism of its emulsification elucidated.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract