Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase-Reference-Cited by-同舟云学术

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Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase

Published:1991-11 Issue:6 Volume:56 Page:1632-1634
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CASTALDO D.,LOVOI A.,QUAGLIUOLO L.,SERVILLO L,BALESTRIERI C.,GIOVANE A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08658.x/fullpdf

Reference18 articles.

1. Pectinase stabilization of orange juice cloud

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids;International Journal of Food Science;2024-05-11

2. Uncovering the interactions between PME and PMEI at the gene and protein levels: Implications for the design of specific PMEI;Journal of Molecular Modeling;2023-08-23

3. Research Progress of Pectin Methylesterase and its Inhibitors;Current Protein & Peptide Science;2022-10

4. Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon ( Citrus limon L .);Journal of the Science of Food and Agriculture;2022-05-20

5. The Plant Invertase/Pectin Methylesterase Inhibitor Superfamily;Frontiers in Plant Science;2022-03-25

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