Work

Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers

Year: 2016

Type: article

Source: Food Structure

DOI: 10.1016/j.foostr.2016.10.005

Authors: Oni Yuliarti, Amanda Low Sok Hoon, Sin Yee Chong

Institutions: Singapore Polytechnic, Massey University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

Award: G6577946679

OpenAlex ID: W2558478784

FWCI: 2.814

Cites: 27

Cited by: 71

Related to: 10