Pectins rich in RG-I and galactose extracted from garlic pomace: Physicochemical, structural, emulsifying and antioxidant properties
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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3. Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins;Bindereif;Food Hydrocolloids,2021
4. Dietary fibers from fruits and vegetables and their health benefits via modulation of gut microbiota;Cui;Comprehensive Reviews in Food Science and Food Safety,2019
5. Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace;Du;Food Chemistry,2023
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