The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions-Reference-Cited by-同舟云学术

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The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions

Published:2021-06-19 Issue:7 Volume:86 Page:3148-3158
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Elik Aysel¹^ORCID,Koçak Yanik Derya¹,Ozel Baris²³^ORCID,Oztop Mecit Halil²^ORCID,Göğüş Fahrettin¹

Affiliation:

1. Food Engineering Department, Engineering Faculty Gaziantep University Gaziantep Turkey

2. Food Engineering Department, Engineering Faculty Middle East Technical University Ankara Turkey

3. Food Engineering Department, Engineering Faculty Ahi Evran University Kirsehir Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15808

Reference38 articles.

1. Emulsion stabilizing properties of depolymerized pectin

2. Emulsification of oil in water as affected by different parameters

3. Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax

4. Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?

5. Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of edible nanoemulsions containing vitamin E using a low-energy method: Evaluation of particle size and physicochemical properties for food and beverage applications;Heliyon;2024-06

2. Regulation of fine structure of different types of natural waxes by octenyl succinate starch in starch bioplastics;Food Bioscience;2024-06

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