The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate
Jinfeng Chen, Yanli Cui, Yunxiang Ma, Shenggui Zhang
Topics & Concepts
ChemistryDibasic acidPectinCovalent bondThermal stabilitySodiumPolymer chemistryChemical engineeringNuclear chemistryChromatographyOrganic chemistryFood scienceEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems