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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 4
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Original Articles

Emulsifying properties and functional compositions of sugar beet pectins extracted under different conditions

Hao ChenKey Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Shuang QiuKey Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Yan LiuKey Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Qiaomei ZhuKey Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
&
Lijun YinKey Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]
View further author information
Pages 484-490 | Received 10 Jan 2016, Accepted 03 Feb 2016, Published online: 03 Jan 2018

Citations (14)

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Hui Niu, Keke Hou, Haiming Chen & Xiong Fu. (2022) A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (13)

Shubhangi Arora, Priyanka Kataria, Waseem Ahmad, Ritesh Mishra, Shuchi Upadhyay, Ankita Dobhal, Bhawna Bisht, Afzal Hussain, Vinod Kumar & Sanjay Kumar. (2023) Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin. Food Analytical Methods.
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Clara Fuciños, Andrea Rodríguez-Sanz, Esther García-Caamaño, Esteban Gerbino, Ana Torrado, Andrea Gómez-Zavaglia & María L. Rúa. (2023) Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Research International 172, pages 113086.
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Vaishnavi Shashidhara & Madhavarani Alwarsamy. (2023) Pectin nanoforms—a multifaceted polysaccharide and a propitious nanocarrier for medical ailments. Polymer Bulletin.
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Artwin Archut, Claus Rolin, Stephan Drusch & Hanna Kastner. (2023) Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups. Food Hydrocolloids 138, pages 108454.
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Emrah Kirtil & Mecit H. Oztop. (2023) Mechanism of adsorption for design of role-specific polymeric surfactants. Chemical Papers 77:5, pages 2343-2361.
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Miljana Djordjević, Marijana Djordjević, Nikola Maravić, Dragana Šoronja-Simović & Zita Šereš. 2022. Sugar Beet Cultivation, Management and Processing. Sugar Beet Cultivation, Management and Processing 971 1005 .
Yuke Fang, Beishu Huang, Yi Zhang, Huifan Liu & Cuiyun Zou. (2022) Polysaccharide derived from pomelo seed coat ameliorates APAP‐induced liver injury in hybrid grouper ( Epinephelus lanceolatus ♂ × Epinephelus fuscoguttatus ♀) . eFood 2:6, pages 319-325.
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Şerife Ürüncüoğlu, Katerina Alba, Gordon A. Morris & Vassilis Kontogiorgos. (2021) Influence of cations, pH and dispersed phases on pectin emulsification properties. Current Research in Food Science 4, pages 398-404.
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Claudia Lara-Espinoza, Jose A. Sanchez-Villegas, Yolanda Lopez-Franco, Elizabeth Carvajal-Millan, Rosalba Troncoso-Rojas, Tania Carvallo-Ruiz & Agustin Rascon-Chu. (2020) Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions. Agronomy 11:1, pages 40.
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Ruyuan Zhang, Tarun Belwal, Li Li, Xingyu Lin, Yanqun Xu & Zisheng Luo. (2020) Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydrate Polymers 242, pages 116388.
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Rui-Bo Jia, Juan Wu, Zhao-Rong Li, Zhi-Rong Ou, Qiyuan Zhu, Baoguo Sun, Lianzhu Lin & Mouming Zhao. (2020) Comparison of physicochemical properties and antidiabetic effects of polysaccharides extracted from three seaweed species. International Journal of Biological Macromolecules 149, pages 81-92.
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Katerina Alba & Vassilis Kontogiorgos. 2020. Pectin: Technological and Physiological Properties. Pectin: Technological and Physiological Properties 83 97 .
Haiyan Wang, Li Wan, Dan Chen, Xingfeng Guo, Fengxia Liu & Siyi Pan. (2019) Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions. Carbohydrate Polymers 212, pages 51-58.
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