Science and Technology of Food Industry

ISSN 1002-0306
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Research progress in the structure and emulsifying properties of gum Arabic[J]. Science and Technology of Food Industry, 2013, (12): 353-356. DOI: 10.13386/j.issn1002-0306.2013.12.049
Citation: Research progress in the structure and emulsifying properties of gum Arabic[J]. Science and Technology of Food Industry, 2013, (12): 353-356. DOI: 10.13386/j.issn1002-0306.2013.12.049
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Research progress in the structure and emulsifying properties of gum Arabic

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  • Gum Arabic was widely used in food industry because of its good emulsifying properties. The structure and analysis method were reviewed, and the relationship between the structure and emulsifying properties was also studied. Moreover, this paper focused on the influence of environment factor on emulsifying property of gum Arabic. It was benefit for the understanding and application for gum Arabic.
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