Pectin based gels and their advanced application in food: From hydrogel to emulsion gel

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

Tanzeela Nisar, Zi-Chao Wang, Xi Yang et al. · International Journal of Biological Macromolecules · 2017 · 556 citations

Agriculture, Chemistry, Food Science +13

Pectin extracted from apple pomace and citrus peel by subcritical water

Xin Wang, Quanru Chen, Xin Lü · Food Hydrocolloids · 2013 · 485 citations

Agriculture, Biochemistry, Food Science +15

An overview on preparation of emulsion-filled gels and emulsion particulate gels

Toktam Farjami, Ashkan Madadlou · Trends in Food Science & Technology · 2019 · 453 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +14

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

Tianhang Xia, Changhu Xue, Zihao Wei · Trends in Food Science & Technology · 2020 · 393 citations

Agriculture, Chemical Engineering, Food Science +14