Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities-Reference-Cited by-同舟云学术

Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities

Published:2020-12 Issue: Volume:165 Page:198-204
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Guoguang,Zheng Chenmin,Huang Bingqing,Fei Peng

Funder

Natural Science Foundation of Fujian Province

Natural Science Foundation of Zhangzhou of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

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4. Pectin-based adsorbents for heavy metal ions: a review;Wang;Trends Food Sci. Technol.,2019

5. Pectin isolation and characterization from six okra genotypes;Kpodo;Food Hydrocoll.,2017

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