Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation

标题
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation
作者
关键词
Pectin, Rhamnogalacturonan-I, Side-chains, Gelling
出版物
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105536
出版商
Elsevier BV
发表日期
2019-11-22
DOI
10.1016/j.foodhyd.2019.105536

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