High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties-Reference-Cited by-同舟云学术

High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties

Published:2024-01 Issue: Volume:146 Page:109291
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Yuyi,Zhang Shikai,Waterhouse Geoffrey I.N.^ORCID,Zhou Tao,Xu Fangzhou,Wang Ranran,Sun-Waterhouse Dongxiao,Wu Peng

Funder

Shandong Province Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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