Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification-Reference-Cited by-同舟云学术

Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification

Published:2019-12 Issue: Volume:226 Page:115285
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wan Li,Wang Haiyan,Zhu Yu,Pan Siyu,Cai Ran,Liu Fengxia,Pan Siyi

Funder

ational Key Research and Development Program of China

undamental Research Funds for the Central Universities

ational Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference48 articles.

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3. Calcium and acid induced gelation of (amidated) low methoxyl pectin;Capel;Food Hydrocolloids,2006

4. Temperature dependence of the formation and melting of pectin–Ca2+ networks: A rheological study;Cardoso;Food Hydrocolloids,2003

5. Pectin modifications: A review;Chen;Critical Reviews in Food Science and Nutrition,2014

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