, History of the Future. Food Hydrocolloids, vol.78, pp.140-160, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01602791
Effect of Arabic Gum, Xanthan Gum and Orange Oil Contents on ?-Potential, Conductivity, Stability, Size Index and PH of Orange Beverage Emulsion, Colloids Surf., A, vol.315, pp.47-56, 2008. ,
Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil?Water Interface in Limonene Oil-in-Water Emulsions, J. Agric. Food Chem, vol.57, pp.4964-4973, 2009. ,
The Role of the Proteinaceous Component on the Emulsifying Properties of Gum Arabic, Food Hydrocolloids, vol.2, pp.131-140, 1988. ,
Functionality of Gum Arabic. Fractionation, Characterization and Evaluation of Gum Fractions in Citrus Oil Emulsions and Model Beverages, Food Hydrocolloids, vol.9, pp.123-131, 1995. ,
Hydrocolloids with Emulsifying Capacity. Part 2 ? Adsorption Properties at the n-Hexadecane?Water Interface, Food Hydrocolloids, vol.24, pp.121-130, 2010. ,
URL : https://hal.archives-ouvertes.fr/hal-00662924
Comparison of Sugar Beet Pectin, Soybean Soluble Polysaccharide, and Gum Arabic as Food Emulsifiers. 1. Effect of Concentration, PH, and Salts on the Emulsifying Properties, Food Hydrocolloids, vol.22, pp.1254-1267, 2008. ,
Intensive UV Absorption of Dextrans and Its Application to Enzyme Reactions, Agric. Biol. Chem, vol.50, pp.1051-1053, 1986. ,
Prediction of Molar Extinction Coefficients of Proteins and Peptides Using UV Absorption of the Constituent Amino Acids at 214 Nm To Enable Quantitative Reverse Phase High-Performance Liquid Chromatography?Mass Spectrometry Analysis, J. Agric. Food Chem, vol.55, pp.5445-5451, 2007. ,
Characterisation of Gum from Acacia Senegal Trees of Different Age and Location Using Multidetection Gel Permeation Chromatography, vol.12, pp.379-388, 1998. ,
,
, Continuum of Molecular Species Differing by Their Protein to Sugar Ratio, Molecular Weight, and Charges. Biomacromolecules, 2006.
Fractionation and Characterization of Gum from Acacia Senegal, Food Hydrocolloids, vol.3, pp.65-75, 1989. ,
The Colloidal Domain: Where Physics, Biology, and Technology Meet, 1999. ,
Particles as Surfactants?similarities and Differences, Curr. Opin. Colloid Interface Sci, vol.7, pp.21-41, 2002. ,
Materials Based on Solid-Stabilized Emulsions, J. Colloid Interface Sci, vol.275, pp.659-664, 2004. ,
Gum Arabic: Composition and Multi-Scale Structures in Solution, Food Hydrocolloids, 2019. ,
URL : https://hal.archives-ouvertes.fr/hal-02194435
Solution Properties of Conventional Gum Arabic and a Matured Gum Arabic (Acacia (Sen) SUPER GUM), Biomacromolecules, vol.9, pp.1163-1169, 2008. ,
Structure of Gum Arabic in Aqueous Solution, J. Polym. Sci., Part B: Polym. Phys, vol.44, pp.3265-3271, 2006. ,
Rheological Study of Gum Arabic Solutions: Interpretation Based on Molecular Self-Association, Food Hydrocolloids, vol.23, 2009. ,
Rheological Properties of Gum Arabic Solution: From Newtonianism to Thixotropy, Food Hydrocolloids, vol.25, pp.293-298, 2011. ,
A Study of Polyelectrolyte Brushes Formed from Adsorption of Amphiphilic Diblock Copolymers Using the Surface Forces Apparatus, Macromolecules, vol.35, pp.9480-9486, 2002. ,
Polymer Brushes: Surface-Immobilized Macromolecules, Prog. Polym. Sci, vol.25, pp.677-710, 2000. ,
PKa Determination of Weak Acids over a Large PH Range, J. Chem. Eng. Data, vol.38, pp.109-111, 1993. ,
Comparison of Poly(Ethylene Oxide), Pullulan and Dextran as Polymer Standards in Aqueous Gel Chromatography, J. Chromatogr. A, vol.256, pp.61-69, 1983. ,
Gum Arabic Glycoprotein Contains Glycomodules of Both Extensin and Arabinogalactan-Glycoproteins, Phytochemistry, vol.54, pp.99-106, 2000. ,