Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

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Title
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
Authors
Keywords
Emulsion, Pectin, Polyelectrolytes, Interfacial rheology, Microgel, Adsorption
Journal
FOOD HYDROCOLLOIDS
Volume 62, Issue -, Pages 288-298
Publisher
Elsevier BV
Online
2016-08-13
DOI
10.1016/j.foodhyd.2016.08.016

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