Advanced insight in pectin-based oil-in-water emulsions with targeted physicochemical and nutritional functionality: Is the truth in the pectin mix? KU Leuven
In our human diet, we consume lipids mainly as emulsions (e.g. sauces, soups). Oil-in-water emulsions are composed of oil droplets dispersed in water whereby the interface is covered with a layer of emulsifier allowing stability of the droplets dispersed. Pectin is group of complex polysaccharides present in higher plants and is omnipresent in many waste streams of food production (e.g. citrus peel). Particular pectin structures can adsorb at ...