Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration

Published 2018 View Full Article

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Title
Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration
Authors
Keywords
Chicory root pectin, Emulsification, Structure-dependence, Flocculation
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 792-801
Publisher
Elsevier BV
Online
2018-11-30
DOI
10.1016/j.foodhyd.2018.11.061

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