Work

Emulsion stabilizing properties of pectin

Year: 2003

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(03)00027-4

Authors: J. Leroux, V. Langendorff, G. Schick, V. Vaishnav, J. Mazoyer

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Flavor Research and Education Center, Ohio State University

OpenAlex ID: W1988593099

FWCI: 8.692

Cites: 24

Cited by: 530

Related to: 10