Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis
Author:
Affiliation:
1. University of Novi Sad, Faculty of Technology Novi Sad Serbia
2. University of Novi Sad, Faculty of Medicine Novi Sad Serbia
3. University of Novi Sad, Institute of Food Technology Novi Sad Serbia
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12137
Reference38 articles.
1. Chemistry and uses of pectin — A review
2. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
3. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
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3. Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions;Food Hydrocolloids;2023-05
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