Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to...
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| Huvudupphov: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2022-08-01
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| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/11/16/2392 |
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