Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation
Jirong Wang, Chengying Zhao, Shaojie Zhao, Xingmiao Lu, Mengyu Ma, Jinkai Zheng
Topics & Concepts
PectinChemistryLysineDeprotonationProtonationAmideChemical modificationHydrogen bondOrganic chemistryPolymer chemistryAmino acidMoleculeBiochemistryIonPolysaccharides and Plant Cell WallsAdvanced Cellulose Research StudiesNanocomposite Films for Food Packaging