doi.org/10.1016/j.foodhyd.2022.107841

Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability

..., Marc Hendrickx
86
Food Hydrocolloids12.40
Volume: 132, Pages: 107841 - 107841
Published: May 31, 2022
Paper Fields
Paper Details
Title
Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
DOI
doi.org/10.1016/j.foodhyd.2022.107841
Published Date
May 31, 2022
Journal
Food Hydrocolloids
Volume
132
Pages
107841 - 107841
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