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机译:向日葵头提取的天然低甲氧基果胶的流变特性
Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Peoples R China|Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Sunflower pectin; Low methoxyl pectin; Molecular parameter; Viscosity; Rheological behavior;
机译:柠檬酸钠萃取超滤纯化向日葵头天然低甲氧基果胶的特性
机译:高羟基,低羟基,低羟基酰胺化果胶的流变和结构性质
机译:硫醇化柑橘低甲氧基果胶:合成,表征和流变和氧化响应性胶凝性能
机译:低甲氧基果胶蛋白/叶片施联复合膜的制备及表征
机译:昆虫授粉者和种子掠食者对向日葵(锯齿向日葵)的花头性状的自然选择。
机译:从工业甜菜副产物中提取的果胶的结构和流变特性
机译:Box-Behnken基于向日葵头的果胶萃取和物理化学性质的统计学建模及商业低甲氧基果胶的比较