Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-Lactoglobulin through Maillard-Type Reaction

β-lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes: Preparation and Emulsion Stabilization

(2014) Abdolkhalegh Golkar et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

(2013) Ghasem Fadavi et al.   CARBOHYDRATE POLYMERS

Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum

(2013) Seid Mahdi Jafari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

(2013) Yi-Ning Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

(2012) Qian Wang et al.   INTERNATIONAL DAIRY JOURNAL

Optimisation of probiotic yoghurt production containing Zedo gum

(2011) ZAHRA GHASEMPOUR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

(2011) Seid Mahdi Jafari et al.   JOURNAL OF FOOD ENGINEERING

Corn fiber gum and milk protein conjugates with improved emulsion stability

(2010) Madhav P. Yadav et al.   CARBOHYDRATE POLYMERS

Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties

(2010) Yemisi A. Adebowale et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH

(2008) J.S. Lillard et al.   JOURNAL OF DAIRY SCIENCE

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter