Emulsifying and structural properties of pectin enzymatically extracted from pumpkin

LWT

Volumn 58, Issue 2, 2014, Pages 396-403

  Cui, Steve W ^a   Chang, Yoon Hyuk ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b Kyung Hee University   (South Korea)

Author keywords

Emulsifying properties; Pumpkin pectin; Structural characterization

Indexed keywords

EMULSIFICATION; MOLECULAR WEIGHT DISTRIBUTION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS;

ACID CONTENT; CONTENT NEUTRALS; EMULSIFYING PROPERTY; ENZYMATIC PREPARATION; GALACTURONIC ACIDS; MOLECULAR-WEIGHT DISTRIBUTIONS; NEUTRAL SUGAR COMPOSITIONS; PROTEIN CONTENTS; PUMPKIN PECTIN; STRUCTURAL CHARACTERIZATION;

STRUCTURAL PROPERTIES;

EID: 84901253652     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.012     Document Type: Article

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