Recapitulating the physicochemical and functional characteristics of gum ghatti and its myriad applications in the food industry-Reference-Cited by-同舟云学术

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Recapitulating the physicochemical and functional characteristics of gum ghatti and its myriad applications in the food industry

Published:2025-01 Issue: Volume:158 Page:110471
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Singh Ayushi,Misra Nilanjal,Rawat K.P.,Amar Vipul,Negi Sangeeta,Kaur Avneet,Singh Harinder^ORCID

Publisher

Elsevier BV

Reference61 articles.

1. Studies on Acacia exudate gums: Part II. Molecular weight comparison of the Vulgares and Gummiferae series of Acacia gums;Al Assaf;Food Hydrocolloids,2005

2. Characterization of gum ghatti and comparison with gum Arabic;Al-Assaf;Gums and stabilizers for the food industry,2008

3. Handbook of hydrocolloids second edition;Al-Assaf;Gum ghatti,2009

4. Gum ghatti;Al-Assaf,2021

5. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

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