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Emulsifying properties of high methoxyl pectins in binary systems of water-ethanol.
Jiang, Wen-Xin; Qi, Jun-Ru; Huang, Ying-Xing; Zhang, Yue; 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.
  • Huang YX; 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.
  • Zhang Y; 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.
  • 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.
Carbohydr Polym ; 229: 115420, 2020 Feb 01.
Article en En | MEDLINE | ID: mdl-31826436
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2020 Tipo del documento: Article