Detalhe da pesquisa
1.
Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods.
Int J Biol Macromol
; 263(Pt 2): 130432, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38403224
2.
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice "increase-decrease" texture changes during kohlrabi pickling process.
Food Res Int
; 173(Pt 1): 113308, 2023 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37803613
3.
Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration.
Food Chem X
; 20: 100909, 2023 Dec 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38144841