Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
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DOI: 10.3390/foods11020214
Abstract: The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH… read more here.
Keywords: beet pectin; sugar beet; conformation; interfacial emulsifying ... See more keywords