Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains-Reference-Cited by-同舟云学术

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Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains

Published:2020-08 Issue: Volume:598 Page:124793
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Saavedra Isusi G.I.,Bindereif B.,Karbstein H.P.,van der Schaaf U.S.

Funder

AiF

Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference46 articles.

1. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

2. Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity;Leiter;J. Food Eng.,2017

3. Characterization of pectic polysaccharides from pulse husks;Mualikrishna;Food Chem.,1994

4. Pectin, a versatile polysaccharide present in plant cell walls;Voragen;Struct. Chem.,2009

5. Cultivar/location and processing methods affect yield and quality of sunflower pectin;Chang;J. Food Sci.,1994

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1. Construction of Pickering Emulsion Stabilizer by Physical Mosaic Structure of Agar and Amino Acid;2024

2. Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties;Applied Sciences;2023-11-25

3. Evaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality;Food and Bioprocess Technology;2023-10-13

4. Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces;Advances in Colloid and Interface Science;2023-10

5. Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure;Gels;2023-06-08

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