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Cited by 51 publications
(38 citation statements)
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“…1). Solubility of the sample will also affect the surface activity, which is related to M/G ratio, a better solubility is related to a smaller M/ G ratio (Doublier & Launay, 1981;Tavares, Monteiro, Moreno, Lopes, & Tavares, 2005). The purity of the four gums varied, with protein content from 0.71% in TG to 4.51% in LBG (Table 1).…”
Section: Interfacial Propertiesmentioning
confidence: 98%
“…1). Solubility of the sample will also affect the surface activity, which is related to M/G ratio, a better solubility is related to a smaller M/ G ratio (Doublier & Launay, 1981;Tavares, Monteiro, Moreno, Lopes, & Tavares, 2005). The purity of the four gums varied, with protein content from 0.71% in TG to 4.51% in LBG (Table 1).…”
Section: Interfacial Propertiesmentioning
confidence: 98%
“…The galactomannans from LBG had been purified from a commercial sample (HG M200-INDAL) by solubilisation in water (5 g/L) at room temperature during 1 h and then at 908C during 30 min, and recovered by precipitation in 80% ethanol (12 h at 48C) followed by filtration [23].…”
Section: Aloe Vera and Locust Bean Gum Samplesmentioning
confidence: 99%
“…Increased water-holding capacity is desirable in the microwave process to hinder rapid water loss and render the product less tough (Mandala 2005). Proteins are known specifically for their emulsifying and foaming properties (Dickinson 1998), and protein-polysaccharide interactions in food formulation (Norton and Frith 2001;Tavares et al 2005) are now considered important to design products with desired structure, texture, and consumer acceptance. A lot of work has therefore been done on the gelation of polysaccharides in the presence of milk proteins, micellar caseins, and real milk systems.…”
Section: Introductionmentioning
confidence: 99%