Pomegranate peel pectin can be used as an effective emulsifier-Reference-Cited by-同舟云学术

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Pomegranate peel pectin can be used as an effective emulsifier

Published:2018-12 Issue: Volume:85 Page:30-38
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Xi,Nisar Tanzeela,Hou Yanjie,Gou Xiaoju,Sun Lijun,Guo Yurong

Funder

China Agriculture Research System

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Characterization of pectins extracted from pomegranate peel and their gelling properties;Abid;Food Chemistry,2017

2. Yield and composition of pectin extracted from Tunisian pomegranate peel;Abid;International Journal of Biological Macromololes,2016

3. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

4. Rheological surface properties of commercial citrus pectins at different pH and concentration;Baldino;LWT- food science and technology,2018

5. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012

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