Enzyme cross-linked pectin microgel particles for use in foods
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DOI: 10.1016/j.foodhyd.2021.107045
Abstract: Abstract We report on a new enzyme-based method for producing permanently cross-linked pectin microgels. We investigate the shape, size and rheological properties of these microgel particles making comparisons with the more traditional design of calcium… read more here.
Keywords: cross linked; linked pectin; microgel particles; cross ... See more keywords