The Effects of Pectin Structure on Emulsifying, Rheological, and <i>In Vitro</i> Digestion Properties of Emulsion

Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (<b><i>101</i></b>), LM 104 AS (<b>...

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Hlavní autoři:	Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, Risi Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-10-01
Edice:	Foods
Témata:	pectin emulsifying properties rheology in vitro digestion degree of methoxylation
On-line přístup:	https://www.mdpi.com/2304-8158/11/21/3444
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