The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well‐known gum Arabic from Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing various concentrations (5%–15% w/v) of AMG and GAC was pr...

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Veröffentlicht in:	Food Science & Nutrition 2020-07, Vol.8 (7), p.3716-3730
Hauptverfasser:	Ebrahimi, Behzad, Homayouni Rad, Aziz, Ghanbarzadeh, Babak, Torbati, Mohammadali, Falcone, Pasquale M.
Format:	Artikel
Sprache:	eng
Schlagworte:	amuniacum gum Dorema ammoniacum emulsion Emulsions Ethanol Exudation foam Foaming Food Freezing Homogenization Hydration Original Research particle size Phase separation Proteins Rheology Shelf life Storage stability Sunflower oil Sunflowers surface activity Vegetable oils
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