Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure-Reference-Cited by-同舟云学术

Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

Published:2015-08 Issue: Volume:50 Page:44-53
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Wenting,Guo Xingfeng,Pang Xueli,Gao Lin,Liao Xiaojun,Wu Jihong

Funder

National Key Technology

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

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3. The grading of low-ester pectin for use in dessert gels;Black;Journal of Food Science,1972

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. Analysis of pectin methyl esterases;Bordenave,1996

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