✦ LIBER ✦

Neutral amphiphilic polysaccharides: chemical structure and emulsifying properties

✍ Scribed by Alain Durand; Edith Dellacherie

Book ID: 106068546
Publisher: Springer
Year: 2005
Weight: 184 KB
Volume: 284
Category: Article
ISSN: 0340-255X
DOI: 10.1007/s00396-005-1430-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Emulsifying and De-emulsifying Prope

The Emulsifying and De-emulsifying Properties of Some Microbial Polysaccharides

✍ D. G. Cooper; J. E. Zajic; J. M. Wood 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 234 KB

Emulsifying properties of proteins and p

Emulsifying properties of proteins and polysaccharides I. Methods of determination of emulsifying capacity and emulsion stability

✍ A.N. Gurov; M.A. Mukhin; N.A. Larichev; N.V. Lozinskaya; V.B. Tolstoguzov 📂 Article 📅 1983 🏛 Elsevier Science ⚖ 481 KB

Estimation of emulsifying properties of

Estimation of emulsifying properties of proteins and their complexes with anionic polysaccharides

✍ Gurov, A. N. ;Gurova, Nataliya V. ;Tolstoguzov, V. B. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 229 KB

## Eflect of' riiicrou~ates As a result of microwave heating, the myrosinase activity decreased to complete disappearance, depending on initial moisture of the material and duration of heating [ I , 31. After 3.5 min microwave treatment strong destruction of proteins and their accumulation in the

Emulsifying and structural properties of

Emulsifying and structural properties of ovalbumin

✍ Mine, Yoshinori; Noutomi, Tatsushi; Haga, Noriyuki 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 481 KB

Cell wall polysaccharides in cereals: ch

Cell wall polysaccharides in cereals: chemical structures and functional properties

✍ Steve W. Cui; Qi Wang 📂 Article 📅 2009 🏛 Springer 🌐 English ⚖ 499 KB

Chemical nature and water/oil emulsifyin

Chemical nature and water/oil emulsifying properties of asphaltenes

✍ Eugène Papirer; Claudine Bourgeois; Bernard Siffert; Henri Balard 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 308 KB

Asphaltenes which differ in their abilities to form water/oil emulsions were analysed by acidimetry, infrared and nuclear magnetic resonance spectroscopies. Asphaltenes which easily form such emulsions are loosely packed molecules and exhibit a marked acid/base imbalance.