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Emulsifying properties of Ghanaian grewia gum · Peerford

Article · Journal · 2019

Emulsifying properties of Ghanaian grewia gum

Kwasi Preko, Fidelis M. Kpodo, Jacob K. Agbenorhevi, K. Alba, Vassilis Kontogiorgos

International Journal of Food Science & Technology

Closed access
International · 2 countries

Go to the publisher 10.1111/ijfs.14389

Citations: 5from other works
Field-weighted impact: 0.401.00 is the world average for its field and year
Among its field: 67th percentileby citations, against works of its field and year
Authors: 5from 3 institutions

Authors

5 authors across 3 institutions in 2 countries

Kwasi Preko
Fidelis M. KpodoFirst author
- University of Health and Allied Sciences (GH)
as printed: Fidelis Mawunyo Kpodo
Jacob K. Agbenorhevi
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Jacob Kwaku Agbenorhevi
K. Alba
as printed: Katerina Alba
Vassilis KontogiorgosSenior authorCorresponding

Development goals

6Clean water and sanitation

Countries on it

United Kingdom
Ghana

Also on it

University of Huddersfieldeducation · GB

Fields

A work can sit in several, each with a score

Proteins in Food SystemsTopic
Polysaccharides Composition and ApplicationsTopic
Pickering emulsions and particle stabilizationTopic