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Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Hui Niu, Xianwei Chen, Xiong Fu, Bin Zhang, Zuman Dou, Qiang Huang

2025Trends in Food Science & Technology60 citationsDOI

Topics & Concepts

Covalent bondEmulsionPectinChemistryPolymer scienceOrganic chemistryBiochemistryProteins in Food SystemsPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends | Litcius