Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation

Author:

Lu Xingmiao,Zhao Chengying,Wang Xueping,Wang Jirong,Du Yuyi,Cui Jiefen,Zeng Liang,Zheng Jinkai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

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3. Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins;Bindereif;Food Hydrocolloids,2021

4. Hydrocolloid gel particles: Formation, characterization, and application;Burey;Critical Reviews in Food Science and Nutrition,2008

5. Role of hydrogen bonding in hysteresis observed in sorption-induced swelling of soft nanoporous polymers;Chen;Nature Communications,2018

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