Extraction, structure, and emulsifying properties of pectin from potato pulp-Reference-Cited by-同舟云学术

Extraction, structure, and emulsifying properties of pectin from potato pulp

Published:2018-04 Issue: Volume:244 Page:197-205
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Jin-Shu,Mu Tai-Hua,Ma Meng-Mei

Funder

National Key R&D Program of China

Public Welfare Industry (Agriculture) Research Project of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks;Chan;Food Chemistry,2013

5. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydrate Polymers,1998

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