Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

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dc.contributor.authorJohan Alftrén
dc.contributor.authorJ. Mauricio Peñarrieta
dc.contributor.authorBjörn Bergenståhl
dc.contributor.authorLars Nilsson
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:04:09Z
dc.date.available2026-03-22T14:04:09Z
dc.date.issued2011
dc.descriptionCitaciones: 72
dc.identifier.doi10.1016/j.foodhyd.2011.04.008
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2011.04.008
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/44357
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Hydrocolloids
dc.sourceLund University
dc.subjectMolar mass
dc.subjectChemistry
dc.subjectPopulation
dc.subjectFractionation
dc.subjectChromatography
dc.subjectMolar
dc.subjectAnalytical Chemistry (journal)
dc.subjectMolecular mass
dc.subjectGum arabic
dc.subjectPolysaccharide
dc.titleComparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
dc.typearticle

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