Persimmon tannins enhance the gel properties of high and low methoxyl pectin

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Persimmon tannins enhance the gel properties of high and low methoxyl pectin

机译：柿子单宁提高高和低甲氧基果胶的凝胶性质

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《LWT-Food Science & Technology》 |2017年第2017期|共9页
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中图分类食品工业;
关键词
Proanthocyanidins; Polysaccharide; Gelation behavior; Rheology; Microstructure;

机译：花青霉素;多糖;凝胶行为;流变学;微观结构;

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1. Persimmon tannins enhance the gel properties of high and low methoxyl pectin [J] . LWT-Food Science & Technology . 2017,第期

机译：柿子单宁提高高和低甲氧基果胶的凝胶性质
2. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin [J] . Xie Fan, Gu Bon-Jae, Saunders Steven R., Food Hydrocolloids . 2021,第Jana期

机译：高甲氧基果胶增强玉米淀粉相对于低甲氧基果胶的膨胀特性
3. Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols [J] . Wan Li, Yang Zhixuan, Cai Ran, Food Hydrocolloids . 2021,第Mara期

机译：在不同糖醇存在下低甲氧基果胶的钙诱导 - 凝胶性质
4. Preparation and Characterization of Low-Methoxyl Pectin/Bletilla Striata Composite Membranes [C] . Ching-Wen Lou, Jin-Jia Hu, Chao-Tsang Lu, International Conference on Advanced Engineering Materials and Technology . 2011

机译：低甲氧基果胶蛋白/叶片施联复合膜的制备及表征
5. Control of competing destabilizing mechanisms in the formation of milk gels: Pectin-induced phase separation and rennet aggregation. [D] . Acero Lopez, Alexandra. 2008

机译：乳胶形成中竞争性不稳定机制的控制：果胶诱导的相分离和凝乳酶凝集。
6. Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels [O] . Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, 2017

机译：酰胺化的低甲氧基果胶对巨型鱿鱼皮肌肉凝胶理化特性的影响
7. Box–Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin [O] . Xiaoxia Peng, Guang Yang, Yun Shi, 2020

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

Persimmon tannins enhance the gel properties of high and low methoxyl pectin

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