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September 16, 2015Comprehensive Reviews in Food Science and Food Safety

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

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DNDoungla E. NgouémazongKU LeuvenSCStefanie ChristiaensKU LeuvenASAvi ShpigelmanTechnion – Israel Institute of Technology

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Ngouémazong et al. (2015) studied this question.

synapsesocial.com/papers/69dee5105e217d93a5558ee0https://doi.org/10.1111/1541-4337.12160
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