Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 424-434

  Jamsazzadeh Kermani, Zahra ^a   Shpigelman, Avi ^a   Pham, Huong Tran Thuy ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Citric acid extraction; Emulsion stabilizing property; Gelling property; Mango peel pectin; Protein stabilization property

Indexed keywords

BEVERAGES; CITRIC ACID; EMULSIONS; EXTRACTION; FRUITS; GELATION; STABILIZATION; SUGARS;

ACIDS EXTRACTIONS; CITRIC ACID EXTRACTION; EMULSION STABILIZING PROPERTY; GELLING PROPERTIES; MANGO PEEL PECTIN; NEUTRAL SUGAR; PROTEIN STABILIZATION; PROTEIN STABILIZATION PROPERTY; STABILIZATION PROPERTY; STABILIZING PROPERTIES;

EMULSIFICATION;

EID: 84910010822     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.018     Document Type: Article

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