Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties-Reference-Cited by-同舟云学术

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Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties

Published:2024-07 Issue: Volume:152 Page:109894
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Jirong,Zhao Chengying,Chen Yuying,Wang Fengzhang,Feng Liping,Wang Yanqi,Li Chunhong,Bao Yuming^ORCID,Zheng Jinkai^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Trends in “green” and novel methods of pectin modification - a review;Basak;Carbohydrate Polymers,2022

2. Fabrication of pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3d printing;Cen;Carbohydrate Polymers,2023

3. Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures;Chaux-Gutiérrez;Food Hydrocolloids,2019

4. Pectin modifications: A review;Chen;Critical Reviews in Food Science and Nutrition,2015

5. Amino acid-amidated pectin: Preparation and characterization;Chen;Food Chemistry,2020

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