Effects of structural and conformational characteristics of citrus pectin on its functional properties.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128064
Abstract: Ultrasonic degradation has become a fascinating strategy for preparing modified pectin, contributing to the improvement of pectin's functional characteristics. In this study, the impacts of structural and conformational characteristics of original and ultrasound-treated citrus pectins… read more here.
Keywords: functional properties; pectin functional; ultrasound treated; conformational characteristics ... See more keywords