Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study
Sima Saeidy, Pegah Omidi, Ali Nasirpour, Javad Keramat
Topics & Concepts
PectinFerulic acidChemistryEmulsionSugar beetThermal stabilityCelluloseFourier transform infrared spectroscopySugarChemical engineeringOrganic chemistryChromatographyFood scienceEngineeringHorticultureBiologyPolysaccharides and Plant Cell WallsProteins in Food SystemsNanocomposite Films for Food Packaging