Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing-Reference-Cited by-同舟云学术

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Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing

Published:2024-06 Issue: Volume:9 Page:100377
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Gu Ming,Gu Huiwen,Raghavan Vijaya,Wang Jin^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Natural Sciences and Engineering Research Council of Canada

Fundamental Research Funds for the Central Universities

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference41 articles.

1. Effect of sodium chloride, sucrose and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch;Abdel-Aal;Cereal. Chem.,2019

2. Ultrasound assisted extraction of polysaccharides from mushroom by-products;Aguiló-Aguayo;LWT,2017

3. Associative properties of rapeseed napin and pectin: competition between liquid-liquid and liquid-solid phase separation;Amine;Food Hydrocoll.,2019

4. Effect of citrus pectin on malignant cell proliferation;Bergman;Biomed. Pharmacother.,2010

5. Partial depolymerization of pectin by a photochemical reaction;Burana-osot;Carbohydr. Res.,2010

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