Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions-Reference-Cited by-同舟云学术

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

Published:2015-04 Issue: Volume:46 Page:59-66
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Schmidt U.S.^ORCID,Schmidt K.,Kurz T.,Endreß H.-U.,Schuchmann H.P.

Funder

German Federal Ministry of Research and Education (BMBF)

Projektträger Jülich

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002

2. Untersuchungen zum kontinuierlichen Emulgierprozess in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt;Armbruster,1990

3. An experimental investigation of drop deformation and breakup in steady two-dimensional linear flows;Bentley;Journal of Fluid Mechanics,1986

4. Acetylated pectic polysaccharides of sugar beet;Dea;Food Hydrocolloids,1986

5. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003

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