Johan AlftrénJ. Mauricio PeñarrietaBjörn BergenståhlLars Nilsson2026-03-222026-03-22201110.1016/j.foodhyd.2011.04.008https://doi.org/10.1016/j.foodhyd.2011.04.008https://andeanlibrary.org/handle/123456789/44357Citaciones: 72enMolar massChemistryPopulationFractionationChromatographyMolarAnalytical Chemistry (journal)Molecular massGum arabicPolysaccharideComparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionationarticle