The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide-Reference-Cited by-同舟云学术

The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide

Published:2020-05 Issue: Volume:102 Page:105586
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bai Lili,Zhu Peilei,Wang Wenbao,Wang Mingchun

Funder

National Natural Science Foundation of China

Department of Education of Anhui Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

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3. Isolation and characterization of acetylated LM-pectins extracted from okra pods;Alba;Food Hydrocolloids,2015

4. Splitting of pectin chain molecules in neutral solutions;Albersheim;Archives of Biochemistry and Biophysics,1960

5. Rheological characterization of polysaccharide-surfactant matrices for cosmetic O/W emulsions;Bais;Journal of Colloid and Interface Science,2005

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