Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace

Author:

Du Yuyi,Zhang Shikai,Sun-Waterhouse Dongxiao,Zhou Tao,Xu Fangzhou,Waterhouse Geoffrey I.N.,Wu Peng

Funder

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Extraction of Total Phenolics of Sour Cherry Pomace by High Pressure Solvent and Subcritical Fluid and Determination of the Antioxidant Activities of the Extracts;Adil;Separation Science and Technology,2008

2. AOAC, 2005. AOAC Official Method 2005.02, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines.

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

4. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification;Celus;Food Hydrocolloids,2017

5. FAO, Food and Agriculture Organizatn of the United Nations. Global cherry production in 2020. (2022). https://www.fao.org/faostat/zh/#data/QCL Accessed.

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