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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |