Emulsion stabilizing properties of pectin

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 455-462

  Leroux, J ^a   Langendorff, V ^a   Schick, G ^b   Vaishnav, V ^c   Mazoyer, J ^a  

^a Degussa Texturant Systems France SAS   (France)

^b EVONIK INDUSTRIES AG   (Germany)

^c Degussa Texturant Systems   (United States)

Author keywords

Acetyl; Citrus; Emulsifying properties; Molecular weight; Pectin; Protein; Sugar beet

Indexed keywords

ACETIC ACID DERIVATIVE; CALCIUM; EMULSIFYING AGENT; OIL; PECTIN; PROTEIN; RAPESEED OIL; WATER;

ACETYLATION; AQUEOUS SOLUTION; CENTRIFUGATION; CITRUS FRUIT; CONFERENCE PAPER; DEACETYLATION; EMULSION; FLOCCULATION; MODEL; ORANGE (FRUIT); PROTEIN CONTENT; RAPESEED; SUGAR BEET; SURFACE TENSION;

BETA VULGARIS SUBSP. VULGARIS; CITRUS; SINAPIS ARVENSIS;

EID: 0038024014     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00027-4     Document Type: Conference Paper

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