Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue
Chen Zhang, Yue Wang, Yiming Lv, Xin Yang, Xinyao Wei
Topics & Concepts
PectinChemistryPectinaseViscosityResidue (chemistry)Intrinsic viscosityGalactanFood scienceDegradation (telecommunications)Apparent viscosityChromatographyPolysaccharideOrganic chemistryEnzymePolymerMaterials scienceTelecommunicationsComputer scienceComposite materialPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsFood composition and properties