Pectins of different origin and their performance in forming andstabilizing oil-in-water-emulsions

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 59-66

  Schmidt, U S ^a   Schmidt, K ^b   Kurz, T ^b   Endress H U ^b   Schuchmann, H P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b Herbstreith and Fox KG Pektin Fabriken   (Germany)

Author keywords

Emulsifier; Emulsion; High pressure homogenization; Hydrocolloid; Pectin; Stabilizer

Indexed keywords

DROPS; EMULSIFICATION; FRUITS; MOLECULES; SUGAR BEETS; SURFACE TENSION; VISCOSITY;

APPLE PECTIN; CITRUS PECTIN; EMULSIFIER; HIGH PRESSURE HOMOGENIZATION; HYDROCOLLOID; OIL-IN-WATER; PECTIN; SMALL MOLECULES; STABILISER; WATER EMULSION;

EMULSIONS;

BETA VULGARIS SUBSP. VULGARIS; CITRUS; MALUS X DOMESTICA;

EID: 84920114618     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.012     Document Type: Article

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