Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin-Reference-Cited by-同舟云学术

Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

Published:2021-12-01 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

XU Xinyu¹^ORCID,ZHANG Huimin²,LI Lin³,SUN Lilan¹,JIA Bin¹,YANG Hujun¹,ZUO Feng²

Affiliation:

1. Heilongjiang Bayi Agricultural University Food College, China

2. Heilongjiang Bayi Agricultural University Food College, China; Heilongjiang Bayi Agricultural University National Cereals Engineering Technology Research Center, China

3. Heilongjiang Bayi Agricultural University Food College, China; Engineering Research Center of Processing and Utilization of Grain By-products, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference35 articles.

1. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition;Abboud K. Y.;Carbohydrate Polymers,2020

2. Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelation;Abitbol T.;Carbohydrate Polymers,2020

3. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread;Ajibade B. O.;Journal of Food Science and Technology,2019

4. Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry;Assoi A.;Journal of the Science of Food and Agriculture,2017

5. Development and optimization of pectin/chitosan magnetic sponge for efficient cationic dyes removal using Box–Behnken design;Attallah O. A.;International Journal of Environmental Science and Technology,2021

Cited by 2 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. Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality;Food Research International;2023-11

2. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications;Gels;2023-09-09