Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Published:2018-12 Issue: Volume:85 Page:144-157
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Verkempinck S.H.E.,Kyomugasho C.,Salvia-Trujillo L.,Denis S.,Bourgeois M.,Van Loey A.M.,Hendrickx M.E.,Grauwet T.

Funder

Institute for the Promotion of Innovation through Science and Technology in Flanders

IWT-Vlaanderen

European Union's Horizon 2020

Marie Sklodowska-Curie

KU Leuven Research Council

Flemish Government

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 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. Engineering of acidic O/W emulsions with pectin;Alba;Colloids and Surfaces B: Biointerfaces,2016

4. Adsorption of octanoic acid at the water/oil interface;Bahtz;Colloids and Surfaces B: Biointerfaces,2009

5. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions;Celus;Food Chemistry,2018

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