J. Agric. Food Chem. 2001, 49, 3385−3388
3385
Effect of Partial Replacement of Gum Arabic with Carbohydrates on Its Microencapsulation Properties Brian F. McNamee,* E. Dolores O’Riordan, and Michael O’Sullivan Department of Food Science, Faculty of Agriculture, University College Dublin, Belfield, Dublin 4, Ireland
Gum arabic solutions (10% w/v) were emulsified with soy oil at oil/gum ratios of 0.25-5.0. At oil/ gum ratios
