Emulsifying properties of sugar beet pectin microgels

Stubley, SJ, Cayre, OJ orcid.org/0000-0003-1339-3686, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2023) Emulsifying properties of sugar beet pectin microgels. Food Hydrocolloids, 137. 108291. p. 108291. ISSN 0268-005X



Copyright, Publisher and Additional Information: © 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
Keywords: Emulsions; Pectin; Microgel; Laccase; Sugar beet; Rheology
  • Accepted: 2 November 2022
  • Published (online): 10 November 2022
  • Published: April 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemical & Process Engineering (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 06 Dec 2022 16:38
Last Modified: 06 Dec 2022 16:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2022.108291