Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size
Shaojie Zhao, Wenbo Ren, Wei Gao, Guifang Tian, Chengying Zhao, Yuming Bao, Jiefen Cui, Yunhe Lian, Jinkai Zheng
Topics & Concepts
Mesoscopic physicsPectinFlocculationEmulsionChemistryChemical engineeringCoalescence (physics)HydrolysisFood scienceChromatographyOrganic chemistryPhysicsQuantum mechanicsEngineeringAstrobiologyPolysaccharides and Plant Cell WallsAdvanced Cellulose Research StudiesPolysaccharides Composition and Applications