Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
Hui Niu, Xianwei Chen, Tian Luo, Haiming Chen, Xiong Fu
Topics & Concepts
PectinEmulsionQuartz crystal microbalanceRheologyChemistryChemical engineeringAdsorptionViscoelasticityOil dropletChromatographyOrganic chemistryMaterials scienceFood scienceComposite materialEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems