The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
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DOI: 10.3390/foods11213444
Abstract: 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… read more here.
Keywords: effects pectin; pectin; pectin structure; digestion ... See more keywords