Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to...

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Detalles Bibliográficos
Autores principales: Lin, Jiawei, Meng, Hecheng, Guo, Xiaobing, Yu, Shujuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407367/
https://www.ncbi.nlm.nih.gov/pubmed/36010392
http://dx.doi.org/10.3390/foods11162392

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407367/
https://www.ncbi.nlm.nih.gov/pubmed/36010392
http://dx.doi.org/10.3390/foods11162392

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