Funder
Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec through the Innov’Action
NSERC discovery grant
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference78 articles.
1. Splitting of pectin chain molecules in neutral solutions;Albersheim;Archives of Biochemistry and Biophysics,1960
2. Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods;Bédié;Food Hydrocolloids,2008
3. Pectin-hesperidin interaction in a citrus cloud model system: The effect of pectin degradation;Ben-Shalom;LWT-Food Science and Technology,1984
4. Physicochemical characterization of fruit and vegetable fiber suspensions. II: Effect of variations in heat treatment;Bengtsson;Journal of Texture Studies,2011
5. Étude des propriétés gélifiantes et viscosifiantes de systèmes mixtes isolat de protéines de lactosérum-polysaccharides en conditions associatives;Bertrand,2008
Cited by
38 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献