Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in
all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-
galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

Pectins are polysaccharides present commonly in dicotyledonous and non-grass
monocotyledonous plants. Depending on the source, pectins may vary in molecular size …

Pectins are natural complex heteropolysaccharides, composed of (1, 4)-linked α-d-
galacturonic acid residues and variety of neutral sugars such as rhamnose, galactose and …

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts
textural and rheological properties to a wide range of food systems. Up to the last decade …

Emulsions are utilized in the food, pharmaceutical, and personal care industries to provide
specific physicochemical properties and functional attributes. In many applications, it is …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

There is a great deal of interest in the Food Industry in the use of polysaccharides and
proteins to stabilise oil-in-water emulsions and there is a particular interest nowadays in the …