Food chemistryFruit and Vegetable JuicesCitrus sinensisPectinsSolubilityWater
Structural characterization of water-soluble pectin in NFC orange juice during cloud destabilization.
Shiying Yang, Jian Xu, Siying Liu, Yujie Cheng, Fengjiao Cai, Yanjun Zhang, David Julian McClements, Peiyi Shen, Qian Li
Published: 202510.1016/j.foodchem.2025.146718
Abstract
Water-soluble pectin (WSP) serves as a critical component of colloidal cloud systems in not-from-concentrate (NFC) orange juice, affecting its turbidity, stability, and consumer acceptability. This study examined the physicochemical and structural pr…
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