The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate

Saman Sabet; Ali Rashidinejad; Laurence D. Melton; Zoran Zujovic; Alireza Akbarinejad; Michel Nieuwoudt; Chris K. Seal; Duncan J. McGillivray

doi:10.1016/j.foodhyd.2020.106343

The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate

Saman Sabet, Ali Rashidinejad, Laurence D. Melton, Zoran Zujovic, Alireza Akbarinejad, Michel Nieuwoudt, Chris K. Seal, Duncan J. McGillivray

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Artikelnummer	106343
Tidskrift	Food Hydrocolloids
Volym	112
Antal sidor	14
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2020.106343
Status	Publicerad - mars 2021
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1016/j.foodhyd.2020.106343

Citera det här

@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.",

}

TY - JOUR

T1 - The interactions between the two negatively charged polysaccharides

T2 - Gum Arabic and alginate

AU - Sabet, Saman

AU - Rashidinejad, Ali

AU - Melton, Laurence D.

AU - Zujovic, Zoran

AU - Akbarinejad, Alireza

AU - Nieuwoudt, Michel

AU - Seal, Chris K.

AU - McGillivray, Duncan J.

PY - 2021/3

Y1 - 2021/3

KW - Polysaccharide-polysaccharide interactions

KW - Protein-polysaccharide interactions

KW - Gum Arabic fractionations

KW - Alginate-gum Arabic interactions

KW - Novel biopolymers

KW - MOLECULAR-WEIGHT

KW - ACACIA GUM

KW - SODIUM ALGINATE

KW - PROTEIN

KW - FLUORESCENCE

KW - ARABINOGALACTAN

KW - FRACTIONATION

KW - ASSOCIATION

KW - STABILITY

KW - KINETICS

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2020.106343

DO - 10.1016/j.foodhyd.2020.106343

M3 - Article

SN - 0268-005X

VL - 112

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 106343

ER -