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
Metadata
Item Type: | Article |
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Authors/Creators: |
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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. |
Dates: |
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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) |
Funding Information: | Funder Grant 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: | 10.1016/j.foodchem.2021.129177 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:171496 |