Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1 H NMR relaxometry study
Author:
Affiliation:
1. Food Engineering Department Gaziantep University Gaziantep Turkey
2. Food Engineering Department Middle East Technical University Ankara Turkey
3. Food Engineering Department Ahi Evran University Kirsehir Turkey
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15560
Reference53 articles.
1. Candelilla Wax-Based Coatings and Films: Functional and Physicochemical Characterization
2. Emulsion stabilizing properties of depolymerized pectin
3. Solid Lipid Dispersions: Potential Delivery System for Functional Ingredients in Foods
4. Rheology of emulsions — a review
5. Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax
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