Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes

Carbohydrate Polymers

Volumn 89, Issue 4, 2012, Pages 1180-1188

  Wang, Hongjuan ^a   Chen, Fusheng ^a   Yang, Hongshun ^a   Chen, Yamin ^a   Zhang, Lifen ^b   An, Hongjie ^c  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM); Jujube; Nanostructure; Neutral sugar composition; Pectin

Indexed keywords

CHINESE JUJUBE; JUJUBE; NEUTRAL SUGAR; PECTIN; PHYSICOCHEMICAL PROPERTY; RIPE STAGE; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; UNRIPE FRUITS;

ATOMIC FORCE MICROSCOPY; FRUITS; NANOSTRUCTURES; WATERWORKS;

SUGARS;

ZIZIPHUS; ZIZIPHUS JUJUBA;

NANOPARTICLE; PECTIN;

BIOSYNTHESIS; CHEMISTRY; METABOLISM; SOLUBILITY; SPECIES DIFFERENCE; ZIZIPHUS;

NANOPARTICLES; PECTINS; SOLUBILITY; SPECIES SPECIFICITY; ZIZIPHUS;

EID: 84861582141     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.03.092     Document Type: Article

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