Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity-Reference-Cited by-同舟云学术

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Published:2018-08 Issue: Volume:81 Page:312-327
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Santiago Jihan Santanina J.,Salvia-Trujillo Laura,Palomo Alex^ORCID,Niroula Anuj,Xu Fei,Van Loey Ann M.,Hendrickx Marc E.

Funder

Research Foundation Flanders (FWO

KU Leuven Research Council

Flemish Government

European Union's Horizon 2020 research and innovation programme

Marie Skłodowska-Curie Action-Individual Fellowships

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. 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

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