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D. M. W. Anderson, J. R. A. Millar & Wang Weiping. (1991) The gum exudate from Combretum nigricans gum, the major source of West African ‘gum combretum’. Food Additives & Contaminants 8:4, pages 423-436.
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D. M. W. Anderson, J. R. A. Millar & Wang Weiping. (1991) Gum Arabic (Acacia senegal): Unambiguous identification by 13C‐NMR spectroscopy as an adjunct to the revised jecfa specification, and the application of 13C‐NMR spectra for regulatory/legislative purposes. Food Additives & Contaminants 8:4, pages 405-421.
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Articles from other publishers (50)
Mohebbat Mohebbi, Morteza Fathi & Mohammad Khalilian-Movahhed. (2022) Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum. Bioactive Carbohydrates and Dietary Fibre 28, pages 100315.
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Daniela De Conto, Venina dos Santos, Ademir José Zattera & Ruth Marlene Campomanes Santana. (2020) Swelling of biodegradable polymers for the production of nanocapsules and films with the incorporation of essential oils. Polymer Bulletin 78:12, pages 7261-7278.
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Chandrabhan Verma & M.A. Quraishi. (2021) Gum Arabic as an environmentally sustainable polymeric anticorrosive material: Recent progresses and future opportunities. International Journal of Biological Macromolecules 184, pages 118-134.
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Michaël Nigen, Rafael Apolinar Valiente, Nerea Iturmendi, Pascale Williams, Thierry Doco, Virginie Moine, Arnaud Massot, Isabelle Jaouen & Christian Sanchez. (2019) The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins. Food Hydrocolloids 97, pages 105176.
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Lillah, Ali Asghar, Imran Pasha, Ghulam Murtaza & Maratab Ali. (2017) Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion. LWT 80, pages 531-536.
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Mousa Hamidabadi Sherahi, Morteza Fathi, Fatemeh Zhandari, Seyed Mohammad Bagher Hashemi & Afshin Rashidi. (2017) Structural characterization and physicochemical properties of Descurainia sophia seed gum. Food Hydrocolloids 66, pages 82-89.
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