Enhancing the emulsification and photostability properties of pectin from different sources using genipin crosslinking technique

HIGHLIGHTS

• who: Jiawei Lin and collaborators from the School of Food Sciences and Engineering, South China University of Technology, Guangzhou, China have published the research: Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique, in the Journal: Foods 2022, 11, 2392. of /2022/
• what: This work provided an in-depth understanding of using the genipin-crosslinking strategy to enhance the emulsification of pectin of different sources and extraction conditions.
• how: The above results indicated that the genipin-crosslinking modification could significantly improve the emulsifying stability of pectin.
 



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