Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Year: 2014
Type: article
Source: Food Biophysics
Authors: U. S. Schmidt, L. Koch, C. Rentschler, T. Kurz, H. U. Endreß, H. P. Schuchmann
Institution: Karlsruhe Institute of Technology
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funder: Projektträger Jülich
OpenAlex ID: W2005649232