A new water-soluble anionic, low-molecular weight polysaccharide (gum) with surface,
interfacial and emulsification properties was extracted from leaves of the legume Portulaca …

Hydrocolloids are water-soluble polysaccharides used mainly as food stabilizers. We are
searching for a new surface active gums as an alternative to the gum Arabic. Efforts are …

It is well documented that weak or strong interactions between macromolecules such as
proteins or polysaccharides can synergistically improve the emulsifying capabilities of each …

Hydrocolloids are water-soluble biopolymers consisting of high molecular weight
polysaccharides. For generations, these biopolymers were also termed gums or stabilizers …

Surface and interfacial tensions of numerous hydrocolloid solutions are presented. The
surface activity of different types of Methocels, methylcellulose (Methocel A) and …

The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols …

Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA)
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …

Hypothesis Eggplant is rich in polysaccharides. The mechanically homogenized eggplant
flesh pulp (EFP) is expected to emulsify and stabilize o/w emulsions. The adsorption and …

Mesquite gum was fractionated using hydrophobic interaction chromatography, yielding
three fractions (F1, F2, F3) whose average molecular masses ranged from 1.81× 104 to …

Sustainability driven production of food ingredients is in the center of discussion the past
years, with plants being a promising source, since they are widely available and have …