Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch

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Formulation of Labile Hydrophilic Ingredients in Multiple Emulsions: Influence of the Formulation's Composition on the Emulsion's Stability and on the Stability of Entrapped Bioactives

(2011) K. Frank et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups

(2008) R. Lutz et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregate formation and surface activity of partially deacetylated water-soluble chitin

(2008) Jing Wang et al.   RESEARCH ON CHEMICAL INTERMEDIATES

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS