We are pleased to highlight a recent publication in Food Hydrocolloids, titled “Refined structural characterization and variability of gum arabic using partial hydrolysis”. It analyses the structural architecture of different gum arabic samples.
Kersten, F., Hünemörder, N., Schendzielorz, F., Tozzi, L., Ernst, L., Wefers, D. Refined structural characterization and variability of gum arabic using partial hydrolysis. Food Hydrocolloids. 2026, 175, 112510.
DOI: 10.1016/j.foodhyd.2026.112510