Pectin modified with phenolic acids: Evaluation of their emulsification properties, antioxidation activities, and antibacterial activities
Jingna Liu, Tielong Wang, Bingqin Huang, Yuanhong Zhuang, Yonghua Hu, Peng Fei
Topics & Concepts
ChemistryPectinGallic acidNuclear chemistryFourier transform infrared spectroscopyAcylationPhenolic acidOrganic chemistryChromatographyAntioxidantFood scienceCatalysisQuantum mechanicsPhysicsPolysaccharides and Plant Cell WallsNanocomposite Films for Food PackagingAdvanced Cellulose Research Studies