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 …

At present, there are still some problems for the emulsification of polysaccharides such as
lack of green, efficient and industrialized methods, lack of systematic and in-depth structure …

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

Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …

The heteropolysaccharide known as pectin has found a myriad of functional and nutritive
uses within the food and, increasingly, in other related industries. Extraction is a critical unit …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Highlights•The food industry requires natural emulsifiers for more consumer friendly
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …

This study developed the multinuclear microcapsules by the complex coacervation between
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …

Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară
Neagră) was extracted by using different extraction techniques (conventional, microwave …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …