Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation

Chen, S, Zheng, J, Zhang, L et al. (4 more authors) (2021) Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation. Food Chemistry. 129177. ISSN 0308-8146

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021, Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Accepted: 19 January 2021
  • Published (online): 5 February 2021
  • Published: February 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Funding Information:
FunderGrant number
BBSRC (Biotechnology & Biological Sciences Research Council)TS/R014299/1
Depositing User: Symplectic Publications
Date Deposited: 26 Feb 2021 14:07
Last Modified: 05 Feb 2022 01:38
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodchem.2021.129177

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