Food Chemistry · 2020 · 37 citations · 19 references
AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringFood ProcessingFood EmulsificationFood EmulsionsFruit Flavor ChemistryFruit QualityFruit TexturePectin ChemistryAcid Hydrolysis Of PectinCalcium-pectin InteractionsEmulsion StabilityPectin CharacterizationPectin EsterasePectin Methylesterase ActivityPectin Methylesterification
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Biological interactions between polysaccharides and divalent cations: The egg‐box model
Gregor T. Grant, Edwin R. Morris, David A. Rees et al. · FEBS Letters · 1973 · 2.8K citations · Full text
Emulsion stabilizing properties of pectin
Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 507 citations
Mechanism of Surfactant Micelle Formation
Xiaohong Cui, Shizhen Mao, Maili Liu et al. · Langmuir · 2008 · 316 citations
Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 304 citations