Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 173-181

  Zhou, Linyan ^a   Wang, Yongtao ^a   Liu, Fengxia ^a   Bi, Xiufang ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

High pressure carbon dioxide (HPCD); Precipitation formation; Water soluble pectin (WSP)

Indexed keywords

CARBON DIOXIDE; FRUITS; HIGH PRESSURE EFFECTS; MOLECULAR WEIGHT DISTRIBUTION; SUPERCRITICAL FLUID EXTRACTION; VISCOSITY;

APPARENT VISCOSITY; EFFECT OF HIGH PRESSURE; HIGH PRESSURE CARBON DIOXIDE; HIGH-PRESSURE CARBON DIOXIDE; MOLECULAR-WEIGHT DISTRIBUTIONS; PECTIN METHYLESTERASE; PRECIPITATION FORMATION; PROPERTY; WATER SOLUBLE PECTIN; WATER SOLUBLE PECTINS;

NANOSTRUCTURES;

EID: 84897900673     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.02.016     Document Type: Article

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