Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples.

Zhou, Jiebing; Liu, Dan; Xia, Wenhui; Guo, Yurong; Luo, Yangchao; Xue, Jia

Zhou, Jiebing; Liu, Dan; Xia, Wenhui; Guo, Yurong; Luo, Yangchao; Xue, Jia.

Afiliação

Zhou J; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Liu D; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Xia W; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Guo Y; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China.
Luo Y; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States. Electronic address: yangchao.luo@uconn.edu.
Xue J; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China. Electronic address: cathyxue0727@snnu.edu.cn.

Int J Biol Macromol ; 236: 123953, 2023 May 01.

Article em En | MEDLINE | ID: mdl-36898465

Assuntos

Malus; Pectinas; Pectinas/química; Malus/química; Emulsificantes/química; Ácido Cítrico/química; Ácido Clorídrico

Palavras-chave

Citric acid; Emulsifying property; RG-I enriched pectin; Thinned-young apple

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Pectinas / Malus Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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