Results 201 to 210 of about 4,521 (215)

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Food Hydrocolloids, 2012
Michel Grisel
exaly  

Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities

Food Hydrocolloids, 2018
Chutima Aphibanthammakit, Sébastien Gaucel, Pascale Chalier   +2 more
exaly  

Distinguishing between Tectona grandis and acacia auriculiformis woods

Microchemical Journal
Rohit Sharma, Rakesh Kumar
openaire   +1 more source

Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds

Food Hydrocolloids, 2010
Géraldine Savary, Michel Grisel
exaly  

Microporous carbon derived from acacia gum with tuned porosity for high-performance electrochemical capacitors

International Journal of Hydrogen Energy, 2015
Yang Fan
exaly  

Acacia gum: History of the future

Food Hydrocolloids, 2018
exaly  

Studies on acacia exudate gums, part IV. Distribution of molecular components in in relation to

Food Hydrocolloids, 2005
exaly  

The analysis of Acacia gums using electrophoresis

Food Hydrocolloids, 2006
exaly  

Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

Food Hydrocolloids, 2001
exaly  

Données sur les essais Acacia sp. Bilan 1988 - Acacia mangium - Acacia auriculiformis - Acacia crassicarpa

1988
openaire   +1 more source