Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry-Reference-Cited by-同舟云学术

Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry

Published:2012-10 Issue:1 Volume:29 Page:211-218
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Happi Emaga Thomas,Garna Haikel,Paquot Michel,Deleu Magali

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

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4. Pectins;Christensen,1986

5. Structural studies of apple pectins with pectolytic enzyme;De Vries,1986

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