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June 18, 2021Food HydrocolloidsOpen Access

Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources

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Authors

DMDaniel Alexander MéndezUniversitat Politècnica de ValènciaMFMaría José FabraConsejo Superior de Investigaciones CientíficasAMAntonio Martínez‐AbadMiranza

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Cite This Study

Méndez et al. (2021) studied this question.

synapsesocial.com/papers/6a83c000ea0278ca60996779https://doi.org/10.1016/j.foodhyd.2021.106957
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Also Consider

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  1. 1Comparisons of Microwave-Assisted and Conventional Heating Extraction of Pectin from Seed Watermelon Peel2012 · 25 citations
  2. 2Approximations Leading to a Unified Exponential/Power-Law Approach to Small-Angle Scattering1995 · 1,538 citations