Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel-Reference-Cited by-同舟云学术

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Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel

Published:1990-01 Issue:4 Volume:13 Page:387-397
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Williamson Gary,Faulds Craig B.,Matthew Jennifer A.,Archer David B.,Morris Victor J.,Brownsey Geoffrey J.,Ridout Michael J.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference22 articles.

1. [55a] Cephalosporin acetylesterase (citrus)

2. Acetylated pectic polysaccharides of sugar beet

3. Distribution of methoxyl groups in pectins

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4. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications;Gels;2023-09-09

5. Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties;Foods;2022-01-13

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