Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin
Abstract The effects of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin were studied. Results indicated that intrinsic viscosity ([η]) and viscosity average molecular weight ([Mv]) decreased with the increased time from 0 to 30 min but increased when the duration...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1722 |