Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study

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Title
Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study
Authors
Keywords
Citrus pectin, De-esterification, High hydrostatic pressure, Rheological properties, Emulsifying capacity
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 146-155
Publisher
Elsevier BV
Online
2019-02-15
DOI
10.1016/j.foodhyd.2019.02.022

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