Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin.
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| Title: | Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin. |
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| Authors: | Schmidt, U.1 ulrike.schmidt@kit.edu, Koch, L., Rentschler, C.2, Kurz, T.2, Endreß, H.2, Schuchmann, H.1 |
| Source: | Food Biophysics. Jun2015, Vol. 10 Issue 2, p217-227. 11p. |
| Database: | Hospitality & Tourism Complete |
| ISSN: | 15571858 |
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| DOI: | 10.1007/s11483-014-9380-1 |
