Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectro...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Wenjun, Feng, Yiming, Chen, Weijun, Adie, Kyle, Liu, Donghong, Yin, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786527/
https://www.ncbi.nlm.nih.gov/pubmed/32906066
http://dx.doi.org/10.1016/j.ultsonch.2020.105322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786527/
https://www.ncbi.nlm.nih.gov/pubmed/32906066
http://dx.doi.org/10.1016/j.ultsonch.2020.105322

Ejemplares similares