Structure and rheological properties of acacia gum dispersions

By C. Sánchez, D. Renard, P. Robert, C. Schmitt, J. Lefebvre. 2002

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Characterization and functional properties of some natural Acacia gums (2016, methodology): “An appropriate amount of gum samples (based on dry weight) was dissolved in a measured amount of deionized water to make 30% (w/w) gum solutions, and samples were dissolved using magnetic stirrer for 3 h and left overnight for full hydration and then centrifuged to remove air bubbles and insoluble p”
Emulsion stabilization using polysaccharide-protein complexes (2013, background): “[40] Sanchez C, Renard D, Robert P, Schmitt C, Lefebvre J.”
Power-law rheology in the bulk and at the interface: quasi-properties and fractional constitutive equations (2013, methodology): “Prior to rheological testing, all solutions were stored at 4◦C for 24 h to ensure complete biopolymer hydration [44].”