Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential-Reference-Cited by-同舟云学术

Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential

Published:2021-08 Issue: Volume:117 Page:106735
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Neckebroeck B.,Verkempinck S.H.E.,Bernaerts T.,Verheyen D.,Hendrickx M.E.,Van Loey A.M.

Funder

FWO

KU Leuven

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

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

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

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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