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

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

Food Hydrocolloids · 2018 · 169 citations · 42 references

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42

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

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

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Pectin: cell biology and prospects for functional analysis

William G. T. Willats, Lesley McCartney, William Mackie · 2001 · 1K citations

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Pectin: cell biology and prospects for functional analysis

William G. T. Willats, Lesley McCartney, William Mackie · Plant Molecular Biology · 2001 · 992 citations

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Emulsion stabilizing properties of pectin

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

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Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

Cheng Qian, Eric A. Decker, Hang Xiao et al. · Food Chemistry · 2011 · 499 citations

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