Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing-Reference-Cited by-同舟云学术

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Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing

Published:2021-05 Issue: Volume:114 Page:106555
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Yupeng,An Fengping,He Hong,Geng Fang,Song Hongbo,Huang Qun

Funder

Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference76 articles.

1. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

2. Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models;Al-Amoudi;Food Chemistry,2019

3. Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior;Barbieri;Carbohydrate Polymers,2019

4. Rheological properties and microstructure of soy protein isolate/κ-carrageenan gels under high-speed shear treatment;Bi;Journal of Food Engineering,2018

5. Polysaccharide ingredients: Carrageenan. Reference Module in food science;Blakemore,2016

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