Persimmon tannins enhance the gel properties of high and low methoxyl pectin

Published 2017 View Full Article

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Title
Persimmon tannins enhance the gel properties of high and low methoxyl pectin
Authors
Keywords
Proanthocyanidins, Polysaccharide, Gelation behavior, Rheology, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 594-602
Publisher
Elsevier BV
Online
2017-08-21
DOI
10.1016/j.lwt.2017.08.050

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