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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.
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
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DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Jun2015, Vol. 10 Issue 2, p217-227. 11p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=102703601
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        Value: 10.1007/s11483-014-9380-1
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              Text: Jun2015
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              Y: 2015
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