articleTrends in Food Science & TechnologyMar 26, 2025Closed access

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

HNHui NiuXCXianwei ChenXFXiong FuBZBin ZhangZDZuman Dou

University of British Columbia · South China University of Technology · +2 more institutions

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Abstract

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Citation impact

54
total citations
FWCI
47.97
Percentile
100%
References
110
Citations per year

Authors

6

Topics & keywords

Topics
Keywords
  • Covalent bond
  • Emulsion
  • Pectin
  • Chemistry
  • Polymer science
  • Organic chemistry
  • Biochemistry
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