Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin-Reference-Cited by-同舟云学术

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Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Published:2016-10 Issue: Volume:60 Page:161-169
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Peng Xiao-yan,Mu Tai-hua,Zhang Miao,Sun Hong-nan,Chen Jing-wang,Yu Ming

Funder

High-Value Utilization Key Technology Development of Xinjiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide;Ahmed;Journal of Dairy Science,2003

2. Comparative structural changes and inactivation kinetics of pectin methylesterases from different orange cultivars processed by high pressure;Alexandrakis;Food and Bioprocess Technology,2014

3. Filtration of sugar-beet pulp pectin extract and flow properties of pectin solutions;Arslan;Journal of Food Engineering,1998

4. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism;Chen;Food Hydrocolloids,2012

5. Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch;Dolz;Journal of Food Engineering,2007

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