articleTop 10% cited
Emulsion stabilizing properties of pectin
Food Hydrocolloids · 2003 · Vol. 17(4) · pp. 455–462
Polysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food SystemsPectinEmulsionChemistryAqueous two-phase systemChromatographyFlocculationFood scienceAqueous solutionOrganic chemistry
Funding
- Flavor Research and Education Center, Ohio State University
Citations
501
FWCI
9.19
field-weighted impact
References
26
Percentile
98%
vs. same field & year
Citations per year
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References
Hydrocolloids in emulsions: particle size distribution and interfacial activity
Food Hydrocolloids · 2001 · 527 citations
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
Phytochemistry · 2001 · 1,860 citations
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