Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure-Reference-Cited by-同舟云学术

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Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure

Published:2023-10 Issue: Volume:143 Page:108868
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kavya Mohan,Ranjit Jacob Alan^ORCID,Nisha P^ORCID

Funder

Council of Scientific and Industrial Research, India

Indian Institute of Technology Madras

Department of Science and Technology, Ministry of Science and Technology, India

National Institute for Interdisciplinary Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Gastroprotective effect of soluble dietary fibres from yellow passion fruit (Passiflora edulis f. flavicarpa) peel against ethanol-induced ulcer in rats;Abboud;Journal of Functional Foods,2019

2. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition;Abboud;Carbohydrate Polymers,2020

3. Engineering emulsion gels as functional colloids emphasizing food applications: A review;Abdullah;Frontiers in Nutrition,2022

4. Microfluidic production of size-tunable hexadecane-in-water emulsions: Effect of droplet size on destabilization of two-dimensional emulsions due to partial coalescence;Abedi;Journal of Colloid and Interface Science,2019

5. Splitting of pectin chain molecules in neutral solutions;Albersheim;Archives of Biochemistry and Biophysics,1960

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4. Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization;Food and Bioproducts Processing;2024-09

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