Influence of cations, pH and dispersed phases on pectin emulsification properties
The cooperativity of six cations (Ca2+, Mg2+, Zn2+, Al3+, Cr3+ and Fe3+), three pectins (sugar beet, high and low methyl esterified), three dispersed phases (medium chain triglycerides (MCT), orange oil and hexadecane), time (30 days) and pH (2.0 and 6.0) has been investigated in the formation and s...
| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2021-01-01
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| Colecção: | Current Research in Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S266592712100040X |