Rheological properties of laccase-induced sugar beet pectin gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference18 articles.
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3. Characterization and oxidative crosslinking of sugar-beet pectins after mild hydrolysis and arabinase and galactanase degradation;Guillon;Food Hydrocolloids,1987
4. Oxidative cross-linking of chemically and enzymatically modified sugar-beet pectin;Guillon;Carbohydrate Polymers,1990
5. Oxidative gelation of sugar-beet pectins: use of laccases and hydration properties of the cross-linked pectins;Micard;Carbohydrate Polymers,1999
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