Rheological surface properties of commercial citrus pectins at different pH and concentration-Reference-Cited by-同舟云学术

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Rheological surface properties of commercial citrus pectins at different pH and concentration

Published:2018-07 Issue: Volume:93 Page:124-130
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Baldino Noemi,Mileti Olga,Lupi Francesca R.,Gabriele Domenico^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002

2. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

3. Adsorption and rheological properties of biopolymers at the air-water interface;Baeza;AIChE Journal,2006

4. Investigation of the surface properties of polymeric soaps obtained by ring-opening polymerization of epoxidized soybean oil;Biresaw;Journal of Applied Polymer Science,2008

5. Properties of a two-dimensional asphaltene network at the Water−Cyclohexane interface deduced from dynamic tensiometry;Bouriat;Langmuir,2004

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1. Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin;Food Chemistry;2025-01

2. Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values;Food Physics;2024-09

3. Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I;ACS Food Science & Technology;2024-07-26

4. Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system;Journal of Food Measurement and Characterization;2024-03-30

5. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface;Gels;2024-01-03

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