Effects of different moisture contents on the structural and functional properties of cellulose with cell wall components in different citrus fibres-Reference-Cited by-同舟云学术

Effects of different moisture contents on the structural and functional properties of cellulose with cell wall components in different citrus fibres

Published:2022 Issue:5 Volume:13 Page:2756-2767
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Kristensen Kaja¹,Warne George¹^ORCID,Agarwal Deepa¹²^ORCID,Foster Tim J.¹

Affiliation:

1. Division of Food, Nutrition, and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK

2. The New Zealand Institute of Plant and Food Research, Plant & Food Research Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand

Abstract

A multi-method approach to analyse the influence of different moisture levels on the structural and functional properties of cellulose with cell wall materials e.g. pectin, lignin, and hemicellulose present in citrus fibres.

Funder

University of Nottingham

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO02808A

Reference58 articles.

1. Dietary fibre in foods: a review

2. Coffee grounds as filler for pectin: Green composites with competitive performances dependent on the UV irradiation

3. Nanobiotechnology applications in food sector and future innovations

4. Rheology and composition of citrus fiber

5. Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions

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