Pectin gels based on H+/(NH4)2SO4 and its potential in sustained release of NH4.

Jiang, Wen-Xin; Qi, Jun-Ru; Liao, Jin-Song; Yang, Xiao-Quan

Pectin gels based on H⁺/(NH₄)₂SO₄ and its potential in sustained release of NH₄.

Jiang, Wen-Xin; Qi, Jun-Ru; Liao, Jin-Song; Yang, Xiao-Quan.

Afiliación

Jiang WX; Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
Qi JR; Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China. Electronic address: jrqi@scut.edu.cn.
Liao JS; Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China.
Yang XQ; Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.

Int J Biol Macromol ; 208: 486-493, 2022 May 31.

Article en En | MEDLINE | ID: mdl-35304200

Asunto(s)

Pectinas; Preparaciones de Acción Retardada; Geles/química; Pectinas/química; Reología; Solubilidad

Palabras clave

High esterified pectin; Pectin gel; Sustained release

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Pectinas Idioma: En Revista: Int J Biol Macromol Año: 2022 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google