The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions.
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DOI: 10.1016/j.foodchem.2022.132600
Abstract: Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found… read more here.
Keywords: blackcurrant pectin; biopolymer; biopolymer water; pectin ... See more keywords