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

Gum Arabic in solution: Composition and multi-scale structures

(2019) M. Atgié et al.   FOOD HYDROCOLLOIDS

Development of alginate hydrogel/gum Arabic/gelatin based composite capsules and their application as oral delivery carriers for antioxidant

(2019) Yang Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Depositing alginate on the surface of bilayer emulsions

(2019) Saman Sabet et al.   FOOD HYDROCOLLOIDS

Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

(2018) Philippe E. Ramos et al.   FOOD HYDROCOLLOIDS

Encapsulation of pantothenic acid into liposomes and into alginate or alginate–pectin microparticles loaded with liposomes

(2018) Ajda Ota et al.   JOURNAL OF FOOD ENGINEERING

Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Dissolution kinetics of pH responsive alginate-pectin hydrogel particles

(2016) Jingxin Guo et al.   FOOD RESEARCH INTERNATIONAL

Rheology of emulsion-filled alginate microgel suspensions

(2016) Su Hung Ching et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery

(2016) Timothy W. Yeung et al.   Frontiers in Microbiology

Versatile click alginate hydrogels crosslinked via tetrazine–norbornene chemistry

(2015) Rajiv M. Desai et al.   BIOMATERIALS

Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates

(2015) I.B. Gashua et al.   FOOD HYDROCOLLOIDS

Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates

(2015) Lizeth Lopez-Torrez et al.   FOOD HYDROCOLLOIDS

Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions

(2015) Amy Y. Xu et al.   Soft Matter

Solid-state 13C NMR study of the mobility of polysaccharides in the cell walls of two apple cultivars of different firmness

(2014) Jovyn K.T. Ng et al.   CARBOHYDRATE RESEARCH

Chitosan/pectin/gum Arabic polyelectrolyte complex: Process-dependent appearance, microstructure analysis and its application

(2013) Ruei-Yi Tsai et al.   CARBOHYDRATE POLYMERS

Structure of glycoproteins from Acacia gum: An assembly of ring-like glycoproteins modules

(2013) D. Renard et al.   CARBOHYDRATE POLYMERS

Preparation of microcapsules by complex coacervation of gum Arabic and chitosan

(2013) Chloé Butstraen et al.   CARBOHYDRATE POLYMERS

Microwave based synthesis of polymethyl methacrylate grafted sodium alginate: its application as flocculant

(2012) Priti Rani et al.   CARBOHYDRATE POLYMERS

Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy

(2011) Yacine Hemar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of Composition, Molecular Weight, and Water Content Variations in Sodium Alginate Using Solid-State NMR Spectroscopy

(2011) Diana M. Sperger et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Rheological study of gum arabic solutions: Interpretation based on molecular self-association

(2009) Xiaobei Li et al.   FOOD HYDROCOLLOIDS

New Insights into the Structural Characteristics of the Arabinogalactan−Protein (AGP) Fraction of Gum Arabic

(2008) T. Mahendran et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Acacia Gum Arabinogalactan Fraction Is a Thin Oblate Ellipsoid: A New Model Based on Small-Angle Neutron Scattering and Ab Initio Calculation

(2007) C. Sanchez et al.   BIOPHYSICAL JOURNAL