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

Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): D.A. Mendez, M.J. Fabra, A. Martínez-Abad, Μ. Μartínez-Sanz, M. Gorria, A. López-Rubio

Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research