Physicochemical, structural and functional properties of low methoxyl pectin‑iron (III) complex and its effect on rats with iron deficiency anemia-Reference-Cited by-同舟云学术

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Physicochemical, structural and functional properties of low methoxyl pectin‑iron (III) complex and its effect on rats with iron deficiency anemia

Published:2024-06 Issue: Volume:269 Page:132099
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jing Jing,Zhang Zhijun,Hu Zhiyong,Ma Xuemei,Cui Jianlan,Zhu Hailin,Bai Xueli,Zhai Lijun

Funder

Shanxi Provincial Key Research and Development Project

Shanxi Scholarship Council of China

shanxi sheng kexue jishu ting

Publisher

Elsevier BV

Reference49 articles.

1. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable-based products: a review;Liu;Carbohydr. Polym.,2020

2. Pectins from food waste: extraction, characterization and properties of watermelon rind pectin;Petkowicz;Food Hydrocoll.,2017

3. Rheological properties of natural low-methoxyl pectin extracted from sunflower head;Hua;Food Hydrocoll.,2015

4. Box-Behnken design based statistical modeling for the extraction and physicoch emical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin;Peng;Sci. Rep.,2020

5. Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried Chinese sausage;Wongkaew;Foods,2020

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