Pomegranate peel pectin can be used as an effective emulsifier

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +12

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Wenjun Wang, Xiaobin Ma, Peng Jiang et al. · Food Hydrocolloids · 2016 · 592 citations

Agriculture, Food Science, Food Analysis +9

FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit

Guillermo D. Manrique, Franco Maria Lajolo · Postharvest Biology and Technology · 2002 · 441 citations

Agriculture, Chemistry, Food Science +14

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

Long Bai, Siqi Huan, Zhiguo Li et al. · Food Hydrocolloids · 2016 · 294 citations

Agriculture, Biochemistry, Food Science +15

Characterization, antioxidant and hypoglycemic activities of degraded polysaccharides from blackcurrant ( Ribes nigrum L.) fruits

Yaqin Xu, Xiaojie Niu, Ningyue Liu et al. · Food Chemistry · 2017 · 293 citations

Agriculture, Biochemistry, Food Science +14