Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source-Reference-Cited by-同舟云学术

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Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source

Published:2021-09 Issue: Volume:118 Page:106756
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Chuo,Li Xiaofei,Gong Tian,Yang Xudong,Wang Guoliang,Yang Xi,Guo Yurong

Funder

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

China Agricultural Research System

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Characterization of pectins extracted from pomegranate peel and their gelling properties;Abid;Food Chemistry,2017

2. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

3. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment;Ballesteros;Carbohydrate Polymers,2015

4. Nicandra Adans.: A new generic addition for the flora of Odisha, India;Bisoi;Tropical Plant Research,2018

5. Pectin homogalacturonans: Nanostructural characterization of methylesterified domains;Cameron;Food Hydrocolloids,2015

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