Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential
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DOI: 10.1016/j.foodhyd.2021.106735
Abstract: Abstract A pectin rich nitric acid extract produced from onion flesh (NA) showed promising emulsion stabilizing potential. At both pH 2.5 and pH 6.0, emulsions produced with the NA sample as sole emulsifying and emulsion… read more here.
Keywords: stabilizing potential; pectin rich; emulsion stabilizing; molar mass ... See more keywords