Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison
Wei Zhang, Jing Wen, Lu Li, Yujuan Xu, Yuanshan Yu, Haochen Liu, Manqin Fu, Zhengang Zhao
Topics & Concepts
PectinChemistryFood scienceIngredientEnthalpyHigh pressureNuclear chemistryEngineering physicsPhysicsQuantum mechanicsEngineeringPolysaccharides and Plant Cell WallsMicroencapsulation and Drying ProcessesProteins in Food Systems