Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectro...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Ultrason Sonochem
Egile Nagusiak: Wang, Wenjun, Feng, Yiming, Chen, Weijun, Adie, Kyle, Liu, Donghong, Yin, Yun
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2020
Gaiak:
Original Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7786527/
https://ncbi.nlm.nih.gov/pubmed/32906066
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2020.105322
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