Work

Extraction, structure, and emulsifying properties of pectin from potato pulp

Year: 2017

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2017.10.059

Authors: Jin-Shu Yang, Tai-Hua Mu, Meng-Mei Ma

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G1455033583

OpenAlex ID: W2763397432

FWCI: 16.16

Cites: 41

Cited by: 379

Related to: 10