Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions - Concepedia

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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

DOI Full Paper Access

161

Citations

42

References

2018

Year

S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvia‐Trujillo, Sylvain Denis, Marie Bourgeois, Ann Van Loey, Marc Hendrickx, Tara Grauwet

Food Hydrocolloids

Food ChemistryCitrus PectinFood ColloidConventional EmulsifiersOil-in-water EmulsionsFood EngineeringFood ProcessingEmulsionHealth Sciences

References

	Year	Citations

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