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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| Главные авторы: | , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2022-10-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/11/21/3444 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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