Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

  • Autor:

    Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
  • Quelle:

    Food Biophysics, online available
  • Datum: 2014