The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review-Reference-Cited by-同舟云学术

The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review

Published:2015-09-16 Issue:6 Volume:14 Page:705-718
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Ngouémazong Eugénie D.¹,Christiaens Stefanie¹,Shpigelman Avi¹,Van Loey Ann¹,Hendrickx Marc¹

Affiliation:

1. Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium

Funder

KU Leuven Research Council

Flemish Government

Research Foundation Flanders (FWO)

FWO

Publisher

Wiley

Subject

Food Science

Reference151 articles.

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3. A hypothesis: the same six polysaccharides are components of the primary cell walls of all higher plants;Albersheim;Prog Biotechnol,1996

4. Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics;Arltoft;Food Hydrocolloids,2008

5. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit;Bagherian;Chem Engr Process,2011

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