Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
Wei Zhao, Yixiang Xu, Christina Dorado, Jinhe Bai, Hoa K. Chau, Arland T. Hotchkiss, Madhav P. Yadav, Randall G. Cameron
Topics & Concepts
PectinChemistryFood scienceCalciumSugarOrange (colour)PascalizationChromatographyChemical engineeringHigh pressureOrganic chemistryEngineering physicsEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsAdvanced Cellulose Research Studies