The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion

Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (101), LM 104 AS (104), 121 SLOW SE...

Descripción completa

Detalles Bibliográficos
Autores principales: Shuai, Xixiang, Chen, Jun, Liu, Qi, Dong, Haolan, Dai, Taotao, Li, Zhaoying, Liu, Chengmei, Wang, Risi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658436/
https://www.ncbi.nlm.nih.gov/pubmed/36360057
http://dx.doi.org/10.3390/foods11213444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658436/
https://www.ncbi.nlm.nih.gov/pubmed/36360057
http://dx.doi.org/10.3390/foods11213444

Ejemplares similares