机译:了解果胶的不同乳化机制:西瓜外皮和两种商业果胶源的比较
Inst Agrochem & Food Technol IATA CSIC Food Safety & Preservat Dept Valencia Spain;
Inst Agrochem & Food Technol IATA CSIC Food Safety & Preservat Dept Valencia Spain|Spanish Natl Res Council SusPlast CSIC Interdisciplinary Platform Sustainable Plast Circ Madrid Spain;
Inst Agrochem & Food Technol IATA CSIC Food Safety & Preservat Dept Valencia Spain|Spanish Natl Res Council SusPlast CSIC Interdisciplinary Platform Sustainable Plast Circ Madrid Spain;
Spanish Natl Res Council SusPlast CSIC Interdisciplinary Platform Sustainable Plast Circ Madrid Spain|CIAL CSIC UAM Inst Invest Ciencias Alimentac Nicolas Cabrera 9 Madrid Spain;
Inst Agrochem & Food Technol IATA CSIC Food Safety & Preservat Dept Valencia Spain;
Inst Agrochem & Food Technol IATA CSIC Food Safety & Preservat Dept Valencia Spain|Spanish Natl Res Council SusPlast CSIC Interdisciplinary Platform Sustainable Plast Circ Madrid Spain;
Stability; Microstructure; SAXS; Emulsion; Rheology; Spreadability;
机译:食品垃圾中的果胶:西瓜皮果胶的提取,表征和性质
机译:模拟胃肠环境下果胶消化对脂质消化的影响:不同来源中提取的水溶性果胶的比较
机译:果胶-丁香酚乳化剂涂层抑制网纹皮瓜上的李斯特菌的研究:无花果和柑橘果胶的比较研究
机译:超声辅助提取可提高西瓜皮(Citrullus Lanatus)果皮的果胶收率
机译:从西瓜皮中提取果胶。
机译:南瓜最大南瓜果胶与商品柑桔和苹果果胶的理化和功能特性:比较评价
机译:来自西瓜(Citrullus Lanatus)RIND的果胶的提取优化和物理化学性质:盐酸和柠檬酸提取的比较