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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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. | ||||
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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) | ||||
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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 |