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food science & technology (44) 44
chemistry, applied (34) 34
emulsion stabilizing properties (34) 34
pectin (34) 34
emulsifying properties (25) 25
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acetylation (3) 3
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acids (3) 3
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ft-ir spectroscopy (3) 3
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Food Hydrocolloids, ISSN 0268-005X, 01/2017, Volume 62, pp. 288 - 298
The interfacial and emulsifying properties of citrus pectin of different degree of esterification (DE = 55, 70 and 84%) were investigated. Ionic strength and... 
Polyelectrolytes | Interfacial rheology | Microgel | Pectin | Emulsion | Adsorption | POLYMERS | ACID | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION PROPERTIES | SUGAR-BEET PECTIN | EMULSION-STABILIZING PROPERTIES | EMULSIFIERS | SURFACE | HYDROCOLLOIDS | CHEMISTRY, APPLIED | MICROGELS | Citrus | Citrus fruits | Analysis | Hydrogen-ion concentration
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2018, Volume 76, pp. 158 - 163
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 100, Issue 4, pp. 1356 - 1364
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 10/2014, Volume 58, Issue 2, pp. 396 - 403
The present study investigated the emulsifying and structural properties of pectin enzymatically extracted from pumpkin. Pumpkin pectin fraction A was obtained... 
Pumpkin pectin | Structural characterization | Emulsifying properties | FOOD SCIENCE & TECHNOLOGY | METHYL | ESTERIFICATION | SUGAR-BEET PECTIN | O-ACETYL | SPECTROSCOPY | ENZYMES | SURFACE | EMULSION STABILIZING PROPERTIES | PAPAYA FRUIT | POLYSACCHARIDE | Enzymes | Analysis | Pectin
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2019, Volume 91, pp. 174 - 181
This work aimed to evaluate the feasibility of subcritical water-hydrolyzed pectin from passion fruit ( ) peel for improving emulsifying property of whey... 
Maillard reaction | Hydrolyzed pectin | Glycosylation | Oil-in-water (O/W) emulsion | Superheated water | Whey protein isolate | FRACTIONATION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | DEXTRAN | SIZE | EMULSION-STABILIZING PROPERTIES | FUNCTIONAL-PROPERTIES | EMULSIFIERS | WPI | CHEMISTRY, APPLIED | Fluorescence spectroscopy | Fluorescence | Milk proteins | Pectin | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2015, Volume 43, pp. 107 - 113
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 10/2016, Volume 91, pp. 794 - 803
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2017, Volume 73, pp. 262 - 273
The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential... 
Polysaccharide | O/W emulsion | Soybean | SOLUBLE POLYSACCHARIDES | SOY HULL | PROTEIN | MICROFLUIDIZATION | FOOD SCIENCE & TECHNOLOGY | ACIDIC CONDITIONS | EMULSION-STABILIZING PROPERTIES | FUNCTIONAL-PROPERTIES | EXTRACTION | DIETARY FIBER | HIGH-METHOXYL PECTIN | CHEMISTRY, APPLIED | Proteins | Polysaccharides | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2018, Volume 85, pp. 257 - 266
Journal Article
Molecules (Basel, Switzerland), ISSN 1420-3049, 05/2019, Volume 24, Issue 9, p. 1819
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1155 - 1166
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2007, Volume 21, Issue 8, pp. 1319 - 1329
Journal Article