Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods-Reference-Cited by-同舟云学术

Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods

Published:2024-04 Issue: Volume:263 Page:130432
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Ruoxuan,Fan Hekai,Li Bowen,Ge Jinjiang,Zhang Yanbing,Xu Xiaoyun,Pan Siyi,Liu Fengxia

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference91 articles.

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4. Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon target;Lee;Food Hydrocoll.,2020

5. Curcumin loading and colon release of pectin gel beads: effect of different de-esterification method;Cai;Food Chem.,2022

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