Emulsion stabilizing properties of pectins extracted by...

Food Hydrocolloids 2014 / 03 Vol. 35

Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

Guo, Xingfeng, Zhao, Wenting, Pang, Xueli, Liao, Xiaojun, Hu, Xiaosong, Wu, Jihong
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.05.010
Date:
March, 2014
File:
PDF, 1.60 MB
english, 2014
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