@article{b4ee02a2b0554185ad7c47afcca6c78b,
title = "The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate",
keywords = "Polysaccharide-polysaccharide interactions, Protein-polysaccharide interactions, Gum Arabic fractionations, Alginate-gum Arabic interactions, Novel biopolymers, MOLECULAR-WEIGHT, ACACIA GUM, SODIUM ALGINATE, PROTEIN, FLUORESCENCE, ARABINOGALACTAN, FRACTIONATION, ASSOCIATION, STABILITY, KINETICS, 416 Food Science",
author = "Saman Sabet and Ali Rashidinejad and Melton, {Laurence D.} and Zoran Zujovic and Alireza Akbarinejad and Michel Nieuwoudt and Seal, {Chris K.} and McGillivray, {Duncan J.}",
year = "2021",
month = mar,
doi = "10.1016/j.foodhyd.2020.106343",
language = "English",
volume = "112",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier B.V.",
}