Elucidation of the emulsification properties of sugar beet pectin

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3592-3597

  Williams, P A ^a   Sayers, C ^a   Viebke, C ^a   Senan, C ^a   Mazoyer, J ^b   Boulenguer, P ^b  

^a GLYNDWR UNIVERSITY   (United Kingdom)

^b Research Centre   (France)

Author keywords

Droplet size distribution; Emulsification; Gel permeation chromatography; Hydrophobic affinity chromatography; Molecular mass characterization; Sugar beet pectin

Indexed keywords

AMINO ACID; EMULSIFYING AGENT; PECTIN;

AFFINITY CHROMATOGRAPHY; ARTICLE; BEET; CHEMISTRY; FRACTIONATION; ISOLATION AND PURIFICATION;

AMINO ACIDS; BETA VULGARIS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, AFFINITY; EMULSIFYING AGENTS; PECTINS;

BETA VULGARIS SUBSP. VULGARIS;

EID: 19944421414     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0404142     Document Type: Article

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