Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids-Reference-Cited by-同舟云学术

Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids

Published:2022-08 Issue: Volume:386 Page:132834
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peng Jian,Bu Zhibin,Ren Huiyan,He Qi,Yu Yuanshan,Xu Yujuan,Wu Jijun,Cheng Lina,Li Lu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Evaluation of the effect of soluble polysaccharides of palm kernel cake as a potential prebiotic on the growth of probiotics. 3;Bello;Biotech,2018

4. Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium) fruits;Chang;International Journal of Food Science & Technology,2018

5. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments;Chen;Food Hydrocolloids,2019

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