Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential

Publication date: Available online 6 March 2021Source: Food HydrocolloidsAuthor(s): B. Neckebroeck, S.H.E. Verkempinck., T. Bernaerts, D. Verheyen, M.E. Hendrickx, A.M. Van Loey

Source: Food Hydrocolloids - March 7, 2021 Category: Food Science Source Type: research