Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential
Jessika N. Humerez-Flores, S.H.E. Verkempinck, Margot De Bie, Clare Kyomugasho, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Topics & Concepts
PectinCreamingChemistryEmulsionFlocculationChromatographyCoalescence (physics)Food scienceBiochemistryOrganic chemistryAstrobiologyPhysicsPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems