Concepedia

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

U. Schmidt, L. Koch, Christine Rentschler, Thomas Kurz, Hans-Ulrich Endreß, Heike P. Schuchmann

Food Biophysics · 2014 · 118 citations · 32 references

Concepts

AgricultureBiochemistryFood ScienceFood EngineeringFood ProcessingFruit ScienceFood EmulsificationFruit BiochemistryFruit QualityFruit TexturePectin ChemistryCitrus FruitsEmulsificationMolecular Weight DependenceMolecular Weight ReductionPectin AcetylationPectin CharacterizationPectin Structure

References

32

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

DISPERSION PHENOMENA IN HIGH VISCOSITY IMMISCIBLE FLUID SYSTEMS AND APPLICATION OF STATIC MIXERS AS DISPERSION DEVICES IN SUCH SYSTEMS

H. P. Grace · Chemical Engineering Communications · 1982 · 1.4K citations

Engineering, Chemical Engineering, Physics +7

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +12

Introduction to Physical Polymer Science

Manfred Stamm · Macromolecular Chemistry and Physics · 2006 · 1.2K citations

Natural Sciences, Materials Science, Physics +12