Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

“…Similar results 164 were observed by other researchers, in which a higher gum concentration reduced the extent of 165 creaming and increased emulsion stability (e.g. Mahfoudhi et al, 2013). The increase in gum 166 concentration may lead to a better coverage on the droplet surfaces and promote long term 167 stability of the emulsions by forming a thick protective layer around oil droplets (Akiyama et al, 168 2005).…”

Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

“…Foaming capacity (FC) and foam stability (FS) of mucilages depend on different factors, such as protein and carbohydrates content, molecular weight, structure, and the presence of additional compounds in the hydrocolloid (Mahfoudhi et al, 2014). Good foaming properties are linked with flexible mucilage structure that can reduce surface tension.…”

Comparative studies of pharmacokinetics and anticoagulatory effect in rats after oral administration of Frankincense and its processed products

“…We can speculate that the processed products improved the absorption of KBA and AKBA in vivo and increased its bioavailability. The observed improvement in absorption of triterpenoids may result from the increase in dissolving and dispersing in solution or forming micro-emulsion droplets in aqueous media (Itoh et al, 2002;Mahfoudhi et al, 2014).…”