Influence of cations, pH and dispersed phases on pectin emulsification properties

The cooperativity of six cations (Ca(2+), Mg(2+), Zn(2+), Al(3+), Cr(3+) and Fe(3+)), three pectins (sugar beet, high and low methyl esterified), three dispersed phases (medium chain triglycerides (MCT), orange oil and hexadecane), time (30 days) and pH (2.0 and 6.0) has been investigated in the for...

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Detalles Bibliográficos
Autores principales: Ürüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A., Kontogiorgos, Vassilis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8207188/
https://www.ncbi.nlm.nih.gov/pubmed/34169284
http://dx.doi.org/10.1016/j.crfs.2021.05.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8207188/
https://www.ncbi.nlm.nih.gov/pubmed/34169284
http://dx.doi.org/10.1016/j.crfs.2021.05.008

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