Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference41 articles.
1. Mesoscopic structure of pectin in solution;Alba;Biopolymers,2017
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3. Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures;Chaux-Gutiérrez;Food Hydrocolloids,2019
4. The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate;Chen;Carbohydrate Polymers,2022
5. Pectin modifications: A review;Chen;Critical Reviews in Food Science and Nutrition,2015
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree;Food Hydrocolloids;2024-02
2. Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties;Food Hydrocolloids;2023-11
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