Value Addition to Agro-Industrial Waste Through Pectin Extraction: Chemometric Categorization, Density Functional Theory Analysis, Rheology Investigation, Optimization Using Response Surface Methodology and Prospective Applications Through Hydrogel Preparation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s10924-023-03103-6.pdf
Reference67 articles.
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2. Lyu F, Luiz SF, Azeredo DRP et al (2020) Apple pomace as a functional and healthy ingredient in food products: a review. Processes 8:1–15. https://doi.org/10.3390/pr8030319
3. Luo J, Ma Y, Xu Y (2020) Valorization of apple pomace using a two-step slightly acidic processing strategy. Renew Energy 152:793–798. https://doi.org/10.1016/j.renene.2020.01.120
4. Zhang J, Zhao L, Gao B et al (2018) Protopectinase production by Paenibacillus polymyxa Z6 and its application in pectin extraction from apple pomace. J Food Process Preserv 42:1–8. https://doi.org/10.1111/jfpp.13367
5. Schmidt US, Schütz L, Schuchmann HP (2017) Interfacial and emulsifying properties of citrus pectin: interaction of pH, ionic strength and degree of esterification. Food Hydrocoll 62:288–298. https://doi.org/10.1016/j.foodhyd.2016.08.0166
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