Synergistic Effect of Leaf-Pectin from Anisochilus carnosus (L.f.) Wall, Citric Acid, and Lysine Monohydrochloride as a Modulator on Apparent Viscosity of Sucrose-Based Multicomponent Gels
Author:
Affiliation:
1. Department of Biochemistry, Sree Narayana College, Alathur, Palakkad, Kerala 678682, India
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00430
Reference50 articles.
1. Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant (Ribes nigrum) Juice
2. Pectin Alleviates High Fat (Lard) Diet-Induced Nonalcoholic Fatty Liver Disease in Mice: Possible Role of Short-Chain Fatty Acids and Gut Microbiota Regulated by Pectin
3. Emulsion-Filled Pectin Gels for Vehiculation of Vitamins D3 and B12: From Structuring to the Development of Enriched Vegan Gummy Candies
4. Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity
5. Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties
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