Synthesis of amidated pectin with amino acid using ultra-low temperature enzymatic method and its evaluation of fat mimic characteristics
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference38 articles.
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1. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation;Food Chemistry;2024-11
2. Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties;Food Hydrocolloids;2024-07
3. Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides;Applied Microbiology and Biotechnology;2024-02-20
4. Structural Characteristics and Gelling Properties of Citrus Pectins after Chemical and Enzymatic Modifications: Conformation Plays a Vital Role in Ca2+-Induced Gelation;2024
5. Structural Characteristics and Gelling Properties of Citrus Pectins after Chemical and Enzymatic Modifications: Conformation Plays a Vital Role in Ca2+-Induced Gelation;2024
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