Search Results - "Saavedra Isusi, G I"

Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability by Saavedra Isusi, G I, Weilandt, M, Majollari, I, Karbstein, H P, van der Schaaf, U S

“…Pectin-based microgel particles (MGPs) are encouraging sustainable emulsifying agents for food-applications. Based on polyelectrolytes, pectin-based MGPs are…”
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Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains by Saavedra Isusi, G.I., Bindereif, B., Karbstein, H.P., van der Schaaf, U.S.

“…[Display omitted] •Pectin as individual polymer chains decreases the interfacial tension at o/w interfaces; pectin-based microgel do not.•High concentrations…”
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Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels by Saavedra Isusi, G.I., Lohner, N., Karbstein, H.P., van der Schaaf, U.S.

“…Pectin-based microgels (MGP) are a promising alternative for the stabilisation of emulsions in vegan food-applications. Previous work has focused on the…”
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Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution by Saavedra Isusi, G.I., Karbstein, H.P., van der Schaaf, U.S.

“…Microgel particle formation usually requires a dispersing/emulsifiying step of macrogel into pieces, or of direct-gelled droplets. Either liquid or solid-like,…”
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Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil by Saavedra Isusi, G.I., Madlindl, L.B., Karbstein, H.P., van der Schaaf, U.S.

“…[Display omitted] Ternary systems of two immiscible liquids and a solid form different microstructures depending on the concentration of each component…”
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