2018
DOI: 10.1016/j.foodhyd.2017.08.013
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Contribution of arabinogalactan protein to the stabilization of single-walled carbon nanotubes in aqueous solution of gum arabic

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Cited by 14 publications
(4 citation statements)
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“…showed that the protein-rich AGPs made the best emulsions in model beverage (Ray, Bird, Iacobucci & Clark, 1995). Protein-rich AGPs were also found to be the most effective in decreasing the interfacial tension of n-hexadecane-water interface (Castellani, Al-Assaf, Axelos, Phillips & Anton, 2010), to preferentially adsorb at the interface of latex dispersions (Snowden, Phillips & Williams, 1987) and oil droplets (Randall, Phillips & Williams, 1988), and to stabilize carbon nanotube dispersions (Li, Zhang, Jin & Cai, 2018).…”
Section: Discussionmentioning
confidence: 99%
“…showed that the protein-rich AGPs made the best emulsions in model beverage (Ray, Bird, Iacobucci & Clark, 1995). Protein-rich AGPs were also found to be the most effective in decreasing the interfacial tension of n-hexadecane-water interface (Castellani, Al-Assaf, Axelos, Phillips & Anton, 2010), to preferentially adsorb at the interface of latex dispersions (Snowden, Phillips & Williams, 1987) and oil droplets (Randall, Phillips & Williams, 1988), and to stabilize carbon nanotube dispersions (Li, Zhang, Jin & Cai, 2018).…”
Section: Discussionmentioning
confidence: 99%
“…Gum arabic (GA), the “gold standard” food grade emulsifier, is widely used in the food industry, and can be used as one of the carrier base materials for bioactive substances ( Rajabi, Jafari, Rajabzadeh, Sarfarazi, & Sedaghati, 2019 ).As a polymer complex, GA mainly consists of three subfractions, namely arabinogalactan (∼90 %of total gum mass), arabinogalactan-protein (∼10 %of total gum mass), and glycoprotein (∼1%of total gum mass). Among them, arabinogalactan-protein has been identified as the key fraction responsible for the amphiphilic nature of GA and possesses a ‘wattle blossom’ type structure where the hydrophilic blocks of carbohydrate are linked to a common hydrophobic polypeptide chain ( Li, Zhang, Jin, & Cai, 2018 ). In addition, this structure leads to its easy adsorption of hydrophobic substances.…”
Section: Introductionmentioning
confidence: 99%
“…Among these surfactants, GA is a safe and harmless food thickening additive with good biocompatibility and is particularly favored [39] . Very low concentrations of CNTs aqueous dispersions have been studied using GA for a variety of applications [40][41][42][43][44] .…”
Section: Introductionmentioning
confidence: 99%