Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market-Reference-Cited by-同舟云学术

Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market

Published:2021-02 Issue: Volume:254 Page:117324
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Moslemi Masoumeh

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference150 articles.

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3. Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis;Arioui;Food Science & Nutrition,2017

4. Effects of pectin on molecular structural changes in starch during digestion;Bai;Food Hydrocolloids,2017

5. Relationship between caesium (137Cs) load, cardiovascular symptoms, and source of food in’Chernobyl’children-preliminary observations after intake of oral apple pectin;Bandazhevskaya;Swiss Medical Weekly,2004

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