Effect of molecular structure on emulsifying properties of sugar beet pulp pectin-Reference-Cited by-同舟云学术

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Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

Published:2016-03 Issue: Volume:54 Page:99-106
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Hai-ming,Fu Xiong,Luo Zhi-gang

Funder

Guangzhou Science and Technology Program

National Natural Science Foundation of China

Program for New Century Excellent Talents in University

Guangdong Natural Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives;Černá;Carbohydrate Polymers,2003

3. Feruloylated oligosaccharides from cell-wall polysaccharides, Part II. Structure identification of feruloyrated oligosaccharides from sugar-beet pulp by NMR spectroscopy;Colquhoun;Carbohydrate Research,1994

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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