Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.005
Abstract: In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased… read more here.
Keywords: different concentrations; pectin different; effects pectin; pasting rheological ... See more keywords
Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
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DOI: 10.3390/foods11162392
Abstract: 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… read more here.
Keywords: genipin crosslinking; different sources; pectin different; emulsification ... See more keywords