Work

Rheological and Structural Properties of High‐methoxyl Esterified, Low‐methoxyl Esterified and Low‐methoxyl Amidated Pectin Gels

Year: 2010

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/j.1745-4603.2010.00261.x

Authors: CHANDRA R. VITHANAGE, MALCOLM J. GRIMSON, PETER R. WILLS, PAUL HARRISON, BRONWEN G. SMITH

Institution: University of Auckland

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1774940316

FWCI: 0.759

Cites: 44

Cited by: 41

Related to: 10