Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method-Reference-Cited by-同舟云学术

Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method

Published:2023-01 Issue: Volume:134 Page:108037
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zheng Chenmin,Zou Yuping,Huang Yufan,Shen Bihua,Fei Peng^ORCID,Zhang Guoguang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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

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

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

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