Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources
Bram Neckebroeck, S.H.E. Verkempinck, J. Van Audenhove, Tom Bernaerts, H. de Wilde d'Estmael, Marc Hendrickx, Ann Van Loey
Topics & Concepts
PectinCreamingEmulsionChemistryMolar massChromatographyPolymerFood scienceFlocculationOrganic chemistryPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems