The Effects of Pectin Structure on Emulsifying, Rheological, and <i>In Vitro</i> Digestion Properties of Emulsion

Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (<b><i>101</i><...

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Bibliographic Details
Published in:	Foods
Main Authors:	Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, Risi Wang
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Subjects:	pectin emulsifying properties rheology in vitro digestion degree of methoxylation
Online Access:	https://www.mdpi.com/2304-8158/11/21/3444

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