Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing-Reference-Cited by-同舟云学术

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Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

Published:2019-11 Issue: Volume:297 Page:125021
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qiu Wen-Yi,Cai Wu-Dan,Wang Meng,Yan Jing-Kun

Funder

National Natural Science Foundation of China

Key Research & Development Program (Modern Agriculture) of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. An introduction to pectins: Structures and properties;BeMiller;Chemistry and Function of Pectins, ACS Symposium Series,1986

2. A modified uronic acid carbazole reaction;Bitter;Analytical Biochemistry,1962

3. Conformational and rheological properties of a quaternary ammonium salt of curdlan;Cai;Food Chemistry,2019

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

5. Effects of ultrasonic dispersion in dilute polysaccharide solution;Chen;Journal of Applied Polymer Science,2014

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