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Nonenzymatic Degradation of Citrus Pectin and Pectate during Prolonged Heating: Effects of pH, Temperature, and Degree of Methyl Esterification
2个月前
已完结
Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts
2个月前
已完结
Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability
2个月前
已完结
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
2个月前
已完结
Hydrocolloids as emulsifiers and emulsion stabilizers
2个月前
已完结
A comparative study on functional properties of beet and citrus pectins in food systems
2个月前
已完结
Global Structure of Microwave-Assisted Flash-Extracted Sugar Beet Pectin
2个月前
已完结
Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin
2个月前
已完结
Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin
2个月前
已完结
Functional egg white–pectin conjugates prepared by controlled Maillard reaction
2个月前
已完结
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