Results 201 to 210 of about 27,191 (232)
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Food Hydrocolloids, 2017
Abstract The interfacial and emulsifying properties of citrus pectin of different degree of esterification (DE = 55, 70 and 84%) were investigated. Ionic strength and pH were varied in order to modify the polyelectrolyte behavior of citrus pectins. The smallest hydrodynamic radius, lowest charge and fastest adsorption kinetics were found for high DE ...
U.S. Schmidt +2 more
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Abstract The interfacial and emulsifying properties of citrus pectin of different degree of esterification (DE = 55, 70 and 84%) were investigated. Ionic strength and pH were varied in order to modify the polyelectrolyte behavior of citrus pectins. The smallest hydrodynamic radius, lowest charge and fastest adsorption kinetics were found for high DE ...
U.S. Schmidt +2 more
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Journal of Dispersion Science and Technology, 2016
ABSTRACTAn emulsion was prepared by homogenizing 30% rapeseed oil with 70% (w/w) aqueous solution. The emulsion viscosity increased when the concentrations of calcium lactate and low-methoxylated citrus pectin (LMP) in the emulsion were increased. A stable emulsion was obtained when the concentrations of LMP and calcium lactate were 1% and 9 mM at pH 3,
Chuanhui Fan +5 more
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ABSTRACTAn emulsion was prepared by homogenizing 30% rapeseed oil with 70% (w/w) aqueous solution. The emulsion viscosity increased when the concentrations of calcium lactate and low-methoxylated citrus pectin (LMP) in the emulsion were increased. A stable emulsion was obtained when the concentrations of LMP and calcium lactate were 1% and 9 mM at pH 3,
Chuanhui Fan +5 more
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Carbohydrate Polymers
High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations.
Chuanhui, Fan +6 more
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High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations.
Chuanhui, Fan +6 more
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Citrus: Origin, Evolution, Postharvest, Heat, pH, Filtration, and Transgenic
2020Francisco Torrens, Gloria Castellano
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SOME EFFECTS OF pH ON THE GROWTH OF CITRUS IN SAND AND SOLUTION CULTURES
Soil Science, 1944PAUL L. GUEST, H. D. CHAPMAN
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A review of chemical constituents and health-promoting effects of citrus peels
Food Chemistry, 2021Lanping Guo, Xia Li, Wenyuan Gao
exaly
Citrus flavonoids and their antioxidant evaluation
Critical Reviews in Food Science and Nutrition, 2022Chongde Sun, Jiebiao Chen, Xian Li
exaly
Changes in pH of a Florida citrus soil in response to basic slag and calcium hydroxide applications
1995In a study of the effect of soil pH on a citrus decline of unknown cause (citrus blight), the pH of an acid soil was raised to 8.0. The Pomello (sandy, siliceous, hyperthermic Arenic Haplohumods) soil, modified by dredging and filling, had an original pH (1:1 soil:water) of 5.8–6.2 in the top 30 cm, a C.E.C.
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