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