Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins - Concepedia

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Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins

70

Citations

54

References

2021

Year

Tao Zhang, Zhiming Wang, Shujuan Yu, Xiaoming Guo, Chao Ai, Xiangyi Tang, Hualei Chen, Jiawei Lin, Xuan Zhang, Hecheng Meng

Food Hydrocolloids

Food ChemistryBiomanufacturingFood PhysicMedicinePolysaccharideFood StructureSugar Beet PectinsGel-forming PropertiesBiophysics

References

	Year	Citations

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