Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
Jessika N. Humerez-Flores, S.H.E. Verkempinck, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Topics & Concepts
PectinChemistryEmulsionSurface tensionViscosityPolymerIntrinsic viscosityChromatographyChemical engineeringFood scienceOrganic chemistryMaterials scienceThermodynamicsComposite materialPhysicsEngineeringPolysaccharides and Plant Cell WallsProteins in Food SystemsPolysaccharides Composition and Applications