A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability-Reference-Cited by-同舟云学术

A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability

Published:2022-08-11 Issue: Volume: Page:1-21
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Niu Hui¹²^ORCID,Hou Keke¹^ORCID,Chen Haiming¹³,Fu Xiong²⁴⁵

Affiliation:

1. Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China

2. SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China

3. Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China

4. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China

5. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China

Funder

Hainan Province Science and Technology Special Fund

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2109586

Reference182 articles.

1. Extraction of ferulic acid from sugar beet pulp by alkaline hydrolysis and organic solvent methods

2. Advances in the pectin production process using novel extraction techniques: A review

3. Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing

4. Emulsion stabilizing properties of depolymerized pectin

5. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

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