Work

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Year: 2015

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/1541-4337.12160

Authors: Eugénie D. Ngouémazong, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx

Institution: KU Leuven

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Fonds Wetenschappelijk Onderzoek, KU Leuven, Vlaamse regering

OpenAlex ID: W2137418529

FWCI: 15.08

Cites: 150

Cited by: 409

Related to: 10