Emulsion stability of sugar beet pectin increased by genipin crosslinking

Published 2019 View Full Article

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Title
Emulsion stability of sugar beet pectin increased by genipin crosslinking
Authors
Keywords
Sugar beet pectin, Genipin, Crosslinking, Emulsion, Emulsifying stability
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105459
Publisher
Elsevier BV
Online
2019-10-24
DOI
10.1016/j.foodhyd.2019.105459

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