Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties

The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry and quartz...

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Detalles Bibliográficos
Autores principales: Bindereif, Benjamin, Karbstein, Heike Petra, Zahn, Katharina, van der Schaaf, Ulrike Sabine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775170/
https://www.ncbi.nlm.nih.gov/pubmed/35053946
http://dx.doi.org/10.3390/foods11020214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775170/
https://www.ncbi.nlm.nih.gov/pubmed/35053946
http://dx.doi.org/10.3390/foods11020214

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