Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups

By R. Lutz, A. Aserin, L. Wicker, N. Garti. 2009

150 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/761047e76c3f0bfebb34c5163283d736f8e2151d

How researchers see this paper

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In Biomaterials

1. A. Mauri

In Food Science

1. C. Fávaro-Trindade
2. A. Mauri

Citations in the corpus

• Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin (2009, background): “However, specific pectins and/or modified pectins are more amphiphilic and further reduce the surface tension (Lutz et al., 2009).”