Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified...

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Bibliographic Details
Main Authors: Jessika N. Humerez-Flores, Sarah H. E. Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M. Van Loey, Marc E. Hendrickx
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
apple pectin
rhamnogalacturonan-I
side chains
structural modifications
emulsion
stability
Online Access:https://www.mdpi.com/2304-8158/10/7/1586

Internet

https://www.mdpi.com/2304-8158/10/7/1586

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