Taotao Dai

Nanchang University

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The Mechanism of Emulsion Stabilization by Protein-Free Pectin from Nicandra Physaloides (Linn.) Gaertn Seeds: The Effect of Molecular Weight

Number of pages: 37 Posted: 27 Jan 2025

Qiuting Zeng, Lizhen Deng, Jun Chen, Hongyi Liu, Taotao Dai, Yihui Wang, Ruihong Liang, Chengmei Liu and Risi Wang

Nanchang University, Nanchang University, Nanchang University, Nanchang University, Nanchang University, Nanchang University, Nanchang University, Nanchang University and Jiangxi Agricultural University

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Taotao Dai

Nanchang University

1

31

0

Scholarly Papers (1)

The Mechanism of Emulsion Stabilization by Protein-Free Pectin from Nicandra Physaloides (Linn.) Gaertn Seeds: The Effect of Molecular Weight​

Abstract:

The Mechanism of Emulsion Stabilization by Protein-Free Pectin from Nicandra Physaloides (Linn.) Gaertn Seeds: The Effect of Molecular Weight