Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating-Reference-Cited by-同舟云学术

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Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating

Published:2021-01 Issue: Volume:110 Page:106212
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Zhiming,Meng Hecheng,Zhang Tao,Guo Xiaoming

Funder

SBP

National Natural Science Foundation of China

Xinjiang Uygur Autonomous Region Science and Technology Department

111 Project

Guang Dong Agricultural Science & Technology Innovation and Promotion

Central university fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Characterization and properties of ) SUPER GUM™): Part 1-controlled maturation of Acacia Senegal var. Senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier;Al-Assaf;Food Hydrocolloids,2007

2. Characterization and properties of Acacia Senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™). Part 2-Mechanism of the maturation process;Aoki;Food Hydrocolloids,2007

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

4. Modification of pectin;Cao;Encyclopedia of Food Security and Sustainability,2019

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