Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
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- 作者：U.S. Schmidt ; ulrike.schmidt@kit.edu" class="auth_mail" title="E-mail the corresponding author ; L. Schü ; tz ; H.P. Schuchmann
- 关键词：Emulsion ; Pectin ; Polyelectrolytes ; Interfacial rheology ; Microgel ; Adsorption
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：288-298
- 全文大小：1766 K
文摘
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Colloidal properties influence adsorption kinetics and interfacial rheology of citrus pectin.
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Adsorption mechanism of citrus pectin was found to be electrosorption.
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Interfacial dilational elasticity is highest for low DE pectins at low pH.
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High DE and fast adsorption leads to small emulsion droplets.
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At high ionic strength, droplets are stabilized by pectin microgel particles.
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