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Comparison on emulsifying and emulgelling properties of low..:
Li, Ruoxuan
;
Fan, Hekai
;
Li, Bowen
...
International Journal of Biological Macromolecules. 263 (2024) - p. 130432 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.130432
RT Journal T1 <Title>Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.130432&Exemplar=1&LAN=DE A1 Li, Ruoxuan A1 Fan, Hekai A1 Li, Bowen A1 Ge, Jinjiang A1 Zhang, Yanbing A1 Xu, Xiaoyun A1 Pan, Siyi A1 Liu, Fengxia PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 263 SP 130432 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.130432 DO https://doi.org/10.1016/j.ijbiomac.2024.130432 SF ELIB - SuUB Bremen
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