Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin-Reference-Cited by-同舟云学术

Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin

Published:2020-06-25 Issue:8 Volume:8 Page:4266-4275
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yang Yang¹,Chen Dongdong¹,Yu Yang¹,Huang Xin²³^ORCID

Affiliation:

1. Chinese Academy of Inspection and Quarantine Beijing China

2. Institute of Environment and Sustainable Development in AgricultureChinese Academy of Agricultural Sciences Beijing China

3. National Engineering Laboratory for Crop Efficient Water Use and Disaster MitigationKey Laboratory of Dryland Agriculture and Key Laboratory for Prevention and Control of Residual Pollution in Agricultural FilmMinistry of Agriculture Beijing China

Funder

Chinese Academy of Inspection and Quarantine

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1722

Reference47 articles.

1. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

2. Rheological behaviour of an amide pectin

3. Intrinsic viscosity calculated out of single point measurements for chondroitin-4-sulfate and chondroitin-6-sulfate solutions