The Effects of Pectin Structure on Emulsifying, Rheological, and
degree of methoxylation
emulsifying properties
in vitro digestion
pectin
rheology
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
30 Oct 2022
30 Oct 2022
Historique:
received:
27
09
2022
revised:
26
10
2022
accepted:
28
10
2022
entrez:
11
11
2022
pubmed:
12
11
2022
medline:
12
11
2022
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 36360057
pii: foods11213444
doi: 10.3390/foods11213444
pmc: PMC9658436
pii:
doi:
Types de publication
Journal Article
Langues
eng
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