Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties-Reference-Cited by-同舟云学术

Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties

Published:2020-02-25 Issue:7 Volume:57 Page:2681-2692
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Dangi Nidhi,Yadav Baljeet S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04304-w.pdf

Reference32 articles.

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3. Bae IY, Lee S, Kim SM, Lee HG (2009) Effect of partially hydrolysed oat β-glucan on the weight gain and lipid profile of mice. Food Hydrocolloid 23:2016–2021

4. Combo AMM, Aguedo M, Quievy N, Danthine S, Goffin D, Jacquet N, Blecker C, Devaux J, Paquot M (2013) Characterization of sugar beet pectic-derived oligosaccharides obtained by enzymatic hydrolysis. Int J Biol Macromol 52:148–156

5. Dangi N, Yadav BS, Yadav RB (2019) Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. Int J Biol Macromol 139:387–396

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