Advances in the pectin production process using novel extraction techniques: A review (Englisch)
- Neue Suche nach: Adetunji, Lanrewaju Ridwan
- Neue Suche nach: Adetunji, Lanrewaju Ridwan
- Neue Suche nach: Adekunle, Ademola
- Neue Suche nach: Orsat, Valérie
- Neue Suche nach: Raghavan, Vijaya
In:
Food hydrocolloids
;
62
; 239-250
;
2017
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Advances in the pectin production process using novel extraction techniques: A review
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Beteiligte:
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Erschienen in:Food hydrocolloids ; 62 ; 239-250
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:Amsterdam
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Erscheinungsdatum:2017
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 62
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Physicochemical properties of waxy corn starch after three-stage modificationWłodarczyk-Stasiak, Marzena / Mazurek, Artur / Kowalski, Radosław / Pankiewicz, Urszula / Jamroz, Jerzy et al. | 2016
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Effect of substitution degree on carboxymethylcellulose interaction with lysozymeLi, Zhenshun / Wang, Yuntao / Pei, Yaqiong / Xiong, Wenfei / Xu, Wei / Li, Bin / Li, Jing et al. | 2016
- 230
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Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profileXiao, Jie / Lu, Xuanxuan / Huang, Qingrong et al. | 2016
- 239
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Advances in the pectin production process using novel extraction techniques: A reviewAdetunji, Lanrewaju Ridwan / Adekunle, Ademola / Orsat, Valérie / Raghavan, Vijaya et al. | 2016
- 251
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The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile saltsPizones Ruiz-Henestrosa, Víctor M. / Bellesi, Fernando A. / Camino, Nerina A. / Pilosof, Ana M.R. et al. | 2016
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Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterificationSchmidt, U.S. / Schütz, L. / Schuchmann, H.P. et al. | 2016
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Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systemsKyomugasho, Clare / Gwala, Shannon / Christiaens, Stefanie / Jamsazzadeh Kermani, Zahra / Van Loey, Ann M. / Grauwet, Tara / Hendrickx, Marc E. et al. | 2016
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Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheeseFaber, T.J. / Jaishankar, A. / McKinley, G.H. et al. | 2016
- 340
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Calendar| 2014
- IFC
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Editorial Board| 2016
- iii
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Contents: Graphical Abstracts| 2016