Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

Food Biophysics

Volumn 10, Issue 2, 2015, Pages 217-227

  Schmidt, U S ^a   Koch, L ^a,b   Rentschler, C ^b   Kurz, T ^b   Endress H U ^b   Schuchmann, H P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b Herbstreith and Fox KG   (Germany)

Author keywords

Emulsifier; Emulsion; High pressure homogenization; Hydrocolloids; Pectin; Stability

Indexed keywords

ACETYLATION; CONVERGENCE OF NUMERICAL METHODS; EMULSIONS; EXPERIMENTS; MOLECULAR WEIGHT; OIL SHALE; SUGAR BEETS;

EMULSIFIER; HIGH PRESSURE HOMOGENIZATION; HIGH PRESSURE HOMOGENIZER; HYDROCOLLOIDS; INTERFACIAL TENSION VALUES; MOLECULAR WEIGHT REDUCTIONS; PECTIN; SAUTER MEAN DIAMETER (SMD);

EMULSIFICATION;

EID: 84939639869     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9380-1     Document Type: Article

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