Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions

Published 2017 View Full Article

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Title
Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
Authors
Keywords
Sugar beet pectin, Initial pH, Citric acid, Extraction, Characterisation, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 70, Issue -, Pages 105-113
Publisher
Elsevier BV
Online
2017-03-31
DOI
10.1016/j.foodhyd.2017.03.032

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