Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

Engineering, Chemical Engineering, Materials Engineering +12

Pectin: new insights into an old polymer are starting to gel

William G. T. Willats, Jørn Dalgaard Mikkelsen · Trends in Food Science & Technology · 2005 · 947 citations

Natural Sciences, Chemistry, Materials Science +14

Emulsion stabilizing properties of pectin

Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 507 citations

Agriculture, Chemical Engineering, Food Science +10

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 304 citations

Agriculture, Food Science, Food Chemistry +16

Hydrophobic Interaction in the Gelation of High Methoxyl Pectins

David Oakenfull, Alan Scott · Journal of Food Science · 1984 · 288 citations

Natural Sciences, Materials Engineering, Materials Science +17