Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties-Reference-Cited by-同舟云学术

Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties

Published:2021-02-12 Issue:4 Volume:9 Page:1939-1948
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cameron Randall G.¹^ORCID,Branca Elena¹,Dorado Christina¹,Kim Yang²

Affiliation:

1. United States Department of Agriculture Agricultural Research Service U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit Fort Pierce FL USA

2. Center for Food and Bioconvergence Seoul National University Seoul South Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2158

Reference57 articles.

1. Advances in the pectin production process using novel extraction techniques: A review

2. Steam-explosion pretreatment of wood: Effect of chip size, acid, moisture content and pressure drop

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