The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
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This relatively fast separation suggests that all of the droplets were aggregated and had rapidly moved towards the top of the emulsion.
“This relatively fast separation suggests that all of the droplets were aggregated and had rapidly moved towards the top of the emulsion (Surh et al., 2006).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Surh et al., 2006
The addition of NaCl, or any salt, allows adsorption of the negatively charged pectin at pH 5 (pKa = 3.5) at the surface of oil droplets formed in the emulsion.
“The addition of NaCl, or any salt, allows adsorption of the negatively charged pectin at pH 5 (pKa = 3.5) at the surface of oil droplets formed in the emulsion (Surh et al., 2006).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Surh et al., 2006
Non-adsorption of pectin could have caused the flocculation of oil droplets.
“Non-adsorption of pectin could have caused the flocculation of oil droplets (Surh et al., 2006).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Surh et al., 2006
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Cites
Dickinson, E., & McClements, D. J. (1996) · doi:10.1007/978-1-4613-1223-9 · Cited by 414
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Estribillo, A. G. M., Rivadeneira, J. P., Gaban, P. J. V., & Castillo-Israel, K. A. T. (2022) · Food Research · doi:10.26656/fr.2017.6(2).182 · Cited by 4
Metadata
- Authors
- SURH, J., DECKER, E., & MCCLEMENTS, D.
- Affiliations
- University of Massachusetts Amherst (US)
- Corresponding author
- MCCLEMENTS, D
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2006-07
- Volume
- 20
- Issue
- 5
- Pages
- 607-618
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2007916925
- Cited by
- 306
- References
- 1
- Citations by year
- 2026: 8 · 2025: 9 · 2024: 25 · 2023: 14 · 2022: 25 · 2021: 18 · 2020: 17 · 2019: 25 · 2018: 27 · 2017: 21 · 2016: 23 · 2015: 18 · 2014: 11 · 2013: 14 · 2012: 8
- FWCI
- 9.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
- Keywords
- sodium caseinate, oil-in-water emulsions, pectin, pH effect, high methoxyl pectin, low methoxyl pectin, degree of esterification, emulsion stability, droplet aggregation, flocculation, charge neutralization, bridging flocculation, depletion flocculation, multilayer formation, zeta potential, creaming stability, corn oil
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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