Effects of structural and conformational characteristics of citrus pectin on its functional properties

•Ultrasound remarkably changed the structural and conformational features of pectin.•Ultrasound reduced the rheological properties and gel-formation capacity of pectin.•Ultrasonic-treated pectins had better emulsifying properties than untreated pectin.•Functional properties of pectin were largely de...

Celý popis

Uloženo v:

Podrobná bibliografie
Vydáno v:	Food chemistry Ročník 339; s. 128064
Hlavní autoři:	Wang, Chun, Qiu, Wen-Yi, Chen, Ting-Ting, Yan, Jing-Kun
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 01.03.2021
Témata:	Carbohydrate Conformation Chain conformation Citrus Citrus pectin degradation droplet size Emulsifying Agents - chemistry emulsions food chemistry Functional properties Molecular Conformation Molecular Weight Monosaccharides - analysis pectins Pectins - chemistry Rheology Structural characterization Sugars Ultrasonics zeta potential Functional properties Chain conformation Structural characterization Citrus pectin
ISSN:	0308-8146, 1873-7072, 1873-7072
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!