Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization

Published 2019 View Full Article

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Title
Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization
Authors
Keywords
Mixed juice with different ratios, Water-soluble pectin, Bioaccessibility, Carotenoids, Polyphenolics, High pressure homogenization
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 56-67
Publisher
Elsevier BV
Online
2019-02-10
DOI
10.1016/j.foodhyd.2019.02.011

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