Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction-Reference-Cited by-同舟云学术

Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction

Published:2023-05 Issue: Volume:407 Page:135199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Huaixiang,Xiong Juanjuan,Yu Haiyan,Chen Chen,Xu Huaide,Lou Xinman

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin;Deng;Food Hydrocolloids,2020

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