Pectin/sodium alginate/xanthan gum edible composite films as the fresh-cut package.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.04.111
Abstract: Due to the convenience, fresh-cut vegetables or fruits as the emerging commercial products have attracted much attention in recent years. However, the preservation of food with high quality remains a big challenge. In this study,… read more here.
Keywords: edible composite; pectin sodium; fresh cut; sodium alginate ... See more keywords
Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7
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DOI: 10.3390/foods10030631
Abstract: Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead… read more here.
Keywords: sodium caseinate; pectin sodium; sugar beet; emulsion ... See more keywords
Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate
Sign Up to like & getrecommendations! Published in 2021 at "Materials"
DOI: 10.3390/ma14113044
Abstract: Gelatin/polyvinylpyrrolidone/hydroxyethyl cellulose/glycerol porous matrices with microspheres made of sodium alginate or pectin and sodium alginate were produced. A surfactant was loaded into these microparticles. The microspheres were characterized using optical microscopy, scanning electron microscopy SEM,… read more here.
Keywords: pectin sodium; sodium alginate; surfactant loaded; microscopy ... See more keywords