Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources-Reference-Cited by-同舟云学术

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Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

Published:2021-03 Issue: Volume:141 Page:110087
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Neckebroeck B.,Verkempinck S.H.E.,Van Audenhove J.,Bernaerts T.,de Wilde d'Estmael H.,Hendrickx M.E.,Van Loey A.M.

Funder

Fonds Wetenschappelijk Onderzoek

Onderzoeksraad, KU Leuven

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

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

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

4. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

5. Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum;Bernaerts;Carbohydrate Polymers,2018

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3. Valorization of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation;Carbohydrate Polymers;2024-11

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5. Extraction and Structural Analysis of Sweet Potato Pectin and Characterization of Its Gel;Polymers;2024-07-10

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