Alkylated pectin: Synthesis, characterization, viscosity and emulsifying properties

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 65-73

  Liang, Rui hong ^a   Wang, Ling hua ^a   Chen, Jun ^a   Liu, Wei ^a   Liu, Cheng mei ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Alkylation; Chain length; Degree of substitution; Pectin; Properties

Indexed keywords

ALKYLATION; EMULSIFICATION; HYDROPHOBICITY; VISCOSITY;

ALKYL CHAIN; APPARENT VISCOSITY; CHAINS LENGTH; DEGREE OF SUBSTITUTION; EMULSIFYING PROPERTY; INTRINSIC VISCOSITY; OCTADECYL; PECTIN; PROPERTY; VISCOSITY PROPERTIES;

CHAIN LENGTH;

EID: 84928670544     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.007     Document Type: Article

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