Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds: Comparison with apple and citrus pectin
Hongyi Liu, Lizhen Deng, Taotao Dai, Jun Chen, Wei Liu, Chengmei Liu, Mingshun Chen, Ruihong Liang
Topics & Concepts
PectinEmulsionChemistrySurface tensionViscosityChromatographyChemical engineeringFood scienceOrganic chemistryMaterials scienceComposite materialQuantum mechanicsEngineeringPhysicsPolysaccharides and Plant Cell WallsProteins in Food SystemsPolysaccharides Composition and Applications