Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability

Author:

Humerez-Flores Jessika N.,Verkempinck Sarah H.E.,Van Loey Ann M.,Moldenaers Paula,Hendrickx Marc E.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

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. Pectic oligosaccharides from agricultural by-products : Production , characterization and health benefits;Babbar;Critical Reviews in Biotechnology,2015

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

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