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Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl.
Tang, Luo; Li, Mengsa; Zhao, Guohua; Ye, Fayin.
Affiliation
  • Tang L; College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
  • Li M; College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
  • Zhao G; College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
  • Ye F; College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China. Electronic address: fye@swu.edu.cn.
Int J Biol Macromol ; 254(Pt 3): 127869, 2024 Jan.
Article in En | MEDLINE | ID: mdl-37939773
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Raphanus Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Raphanus Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article