Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment-Reference-Cited by-同舟云学术

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Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

Published:2019-01 Issue: Volume:86 Page:104-115
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Einhorn-Stoll Ulrike,Kastner Hanna,Urbisch Alexandra,Kroh Lothar W.,Drusch Stephan

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Splitting of pectin chain molecules in neutral solutions;Albersheim;Archives of Biochemistry and Biophysics,1960

2. The effect of the degree of esterification on the thermal stability and chain conformation of pectins;Axelos;Food Hydrocolloids,1993

3. Moisture adsorption isotherms and glass transition temperature of pectin;Basu;Journal of Food Science & Technology,2013

4. Acid-catalyzed hydrolysis of alkyl-a-D-glucopyranosides;BeMiller;Carbohydrate Research,1971

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