Emulsification capacity of pectin extracts from persimmon waste: Effect of structural characteristics and pectin-polyphenol interactions
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Date
2025-1-1
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Molet-Rodríguez, A.
Méndez, D.A.
López-Rubio, A.
Fabra, M.J.
Martínez-Sanz, M.
Salvia-Trujillo, L.
Martín-Belloso, O.
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Molet-Rodríguez, A., Méndez, D. A., López-Rubio, A., Fabra, M. J., Martínez-Sanz, M., Salvia-Trujillo, L., & Martín-Belloso, O. (2025). Emulsification capacity of pectin extracts from persimmon waste: Effect of structural characteristics and pectin-polyphenol interactions. Food Hydrocolloids, 158. https://doi.org/10.1016/J.FOODHYD.2024.110553