Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin-Reference-Cited by-同舟云学术

Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin

Published:2021-08 Issue: Volume:117 Page:106721
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhou Mo,Bi Jinfeng,Lyu Jian,Chen Jiaxin,Wang Ruixue,Liu Xuan,Richel Aurore

Funder

Chinese Academy of Agricultural Sciences

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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