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Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics

Food ChemistryBiopolymer GelBiomanufacturingAmidated Low-methoxyl CitrusStructure/rheology RelationshipsApple Pectin GelsPolysaccharideMedicineBiophysicsBiomolecular Engineering