Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities
Author:
Affiliation:
1. KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
Funder
Agentschap voor Innovatie door Wetenschap en Technologie
Onderzoeksraad, KU Leuven
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12394/fullpdf
Reference132 articles.
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3. Effect of wheat bran and pectin on the absorption and retention of phosphorus, calcium, magnesium and zinc by the growing pig;Bagheri;Reproduction Nutritional Development,1985
4. Availabilities of calcium, iron, and zinc from dairy infant formulas is affected by soluble dietary fibers and modified starch fractions;Bosscher;Nutrition,2003
5. Molecular basis of Ca2+-induced gelation in alginates and pectins: the egg-box model revisited;Braccini;Biomacromolecules,2001
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