Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities
Authors:
- Frederike KerstenFKFrederike Kersten
- Désirée MartinDMDésirée Martin
- Ulrike S. van der SchaafUlrike S. van der Schaaf
- Daniel WefersDaniel Wefers
Open Access
- 18 February 2025
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 165
Abstract
No abstract availableFunding Information
- Allianz Industrie Forschung
- Bundesministerium für Wirtschaft und Klimaschutz
- Research Association of the German Food Industry
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