Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol
Jinyan Yang, Li Wan, Xingke Duan, Hongdi Wang, Zhixuan Yang, Fengxia Liu, Xiaoyun Xu, Siyi Pan
Topics & Concepts
PectinChemistryEmulsionErythritolCurcuminFood scienceChromatographyHydrostatic pressureFatty acidWhey proteinBiochemistryThermodynamicsPhysicsProteins in Food SystemsPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications