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Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes.
Zhou, Yongjie; Mei, Yuqi; Luo, Tian; Chen, Wenxue; Zhong, Qiuping; Chen, Haiming; Chen, Weijun.
Afiliação
  • Zhou Y; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Mei Y; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Luo T; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Chen W; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Zhong Q; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Chen H; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
  • Chen W; Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, China.
Molecules ; 26(9)2021 May 10.
Article em En | MEDLINE | ID: mdl-34068822
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Reologia / Pectinas / Beta vulgaris / Emulsões / Enzimas Idioma: En Revista: Molecules Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Reologia / Pectinas / Beta vulgaris / Emulsões / Enzimas Idioma: En Revista: Molecules Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China