Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity-Reference-Cited by-同舟云学术

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Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity

Published:2022-02 Issue: Volume:123 Page:107131
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Thirkield Brittnee L.,Pattathil Sivakumar,Morales-Contreras Blanca E.,Hahn Michael G.,Wicker Louise

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties;Ai;Food Hydrocolloids,2020

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

5. Emulsions stabilized by gum Arabic: How diversity and interfacial networking lead to metastability;Atgie;Langmuir,2019

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1. Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions;Foods;2024-04-16

2. Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order;Current Research in Food Science;2024

3. Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ;Food Hydrocolloids;2023-12

4. Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties;Food Hydrocolloids;2023-08

5. Pickering emulsions synergistically stabilized by sugar beet pectin and montmorillonite exhibit enhanced storage stability and viscoelasticity;International Journal of Biological Macromolecules;2023-07

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