Sugarcane molasses-induced gelation of low-methoxy pectin-Reference-Cited by-同舟云学术

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Sugarcane molasses-induced gelation of low-methoxy pectin

Published:2023-12 Issue: Volume:205 Page:117509
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Guo Xiaoming,Chen Hualei,Wang Zhiming,Chen Zhaojie,Yu Shujuan

Funder

Science, Technology and Innovation Commission of Shenzhen Municipality

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference42 articles.

1. Using spray-dried sugar beet molasses in ice cream as a novel bulking agent;Acan;Int. J. Food Sci. Technol.,2020

2. Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin;Almrhag;Food Chem.,2012

3. Egg-box model-based gelation of alginate and pectin: a review;Cao;Carbohydr. Polym.,2020

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

5. New insights into the functionality of protein to the emulsifying properties of sugar beet pectin;Chen;Food Hydrocoll.,2016

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