Concepedia

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, Sayaka Ishihara, Saphwan Al‐Assaf, Katsuyoshi Nishinari, Glyn O. Phillips

Food Hydrocolloids · 2007 · 304 citations · 36 references

Concepts

AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingEmulsion FormulationFood EmulsificationFood EmulsionsFood TexturizationPectin ChemistryPolysaccharide PropertiesEmulsificationEmulsifiersGreen EmulsifiersNatural EmulsifiersPectin BehaviorPectin CharacterizationPectin StructureProtein-based Emulsifiers

References

36

Food Polysaccharides and Their Applications

James N. BeMiller · Trends in Food Science & Technology · 1996 · 1.7K citations

Agriculture, Biochemistry, Food Science +14

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

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

The role of the proteinaceous component on the emulsifying properties of gum arabic

R.C. Randall, G. O. Phillips, Peter A. Williams · Food Hydrocolloids · 1988 · 383 citations

Agriculture, Arabic, Food Science +13

Feruloylated pectic substances from sugar-beet pulp

F.M. Rombouts, Jean‐François Thibault · Carbohydrate Research · 1986 · 295 citations

Agriculture, Biochemistry, Food Science +13