Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified...

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Detalles Bibliográficos
Autores principales: Humerez-Flores, Jessika N., Verkempinck, Sarah H. E., Kyomugasho, Clare, Moldenaers, Paula, Van Loey, Ann M., Hendrickx, Marc E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306146/
https://www.ncbi.nlm.nih.gov/pubmed/34359456
http://dx.doi.org/10.3390/foods10071586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306146/
https://www.ncbi.nlm.nih.gov/pubmed/34359456
http://dx.doi.org/10.3390/foods10071586

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