Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols-Reference-Cited by-同舟云学术

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Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

Published:2021-03 Issue: Volume:112 Page:106252
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wan Li,Yang Zhixuan,Cai Ran,Pan Siyu,Liu Fengxia,Pan Siyi

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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2. FT-IR spectroscopic investigations of hydrogen bonding in alcoholâ€“hydrocarbon solutions;Asprion;Fluid Phase Equilibria,2001

3. Temperature dependence of the formation and melting of pectin–Ca2+ networks: A rheological study;Cardoso;Food Hydrocolloids,2003

4. Pectin as a rheology modifier: Origin, structure, commercial production and rheology;Chan;Carbohydrate Polymers,2017

5. Xylitol: A review on the progress and challenges of its production by chemical route;Delgado Arcaño;Catalysis Today,2020

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