Study of the Mechanical Properties of Gels Formulated with Pectin from Orange Peel-Reference-Cited by-同舟云学术

Study of the Mechanical Properties of Gels Formulated with Pectin from Orange Peel

Published:2023-11-06 Issue: Volume: Page:
ISSN:
Container-title:ENVABIO100
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Author:

Bogdanoff Nicolás Mauricio¹²^ORCID,Orrabalis Camilo J.³,Chacon Wilson Daniel Caicedo⁴,Valencia Germán Ayala⁴^ORCID

Affiliation:

1. Departament of Industrial Engineering, Facultad de Ingeniería, Universidad Nacional de Asunción, Campus Universitario de San Lorenzo, San Lorenzo 11001-3291, Paraguay

2. Centro de Investigaciones y Transferencia Formosa CONICET, Formosa P3600, Argentina

3. Laboratorio de Ingeniería de Materiales y Nanotecnología, Universidad Nacional de Formosa, Formosa P3600, Argentina

4. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-970, Brazil

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/28/1/3/pdf

Reference15 articles.

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3. Food Texture and Its Perception, Acceptance and Evaluation;Rustagi;Biosci. Biotechnol. Res. Asia,2020

4. Chitosan and pectin core-shell beads encapsulating metformin-clay intercalation compounds for controlled delivery;Rebitski;New J. Chem.,2020

5. Belkheiri, A., Forouhar, A., Ursu, A.V., Dubessay, P., Pierre, G., Delattre, C., Djelveh, G., Abdelkafi, S., Hamdami, N., and Michaud, P. (2021). Extraction, characterization, and applications of pectins from plant by-products. Appl. Sci., 11.