Chinese quince (Chaenomeles sinensis) seed gum: Structural characterization

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 237-245

  Wang, Li ^a,b   Liu, Hua Min ^a   Xie, Ai Jun ^a   Wang, Xue De ^a   Zhu, Chun Yan ^a   Qin, Guang Yong ^b  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b ZHENGZHOU UNIVERSITY   (China)

Author keywords

Chinese quince seed gum; Good storage stability; Structural characterization

Indexed keywords

ALKYLATION; CHROMATOGRAPHY; FOOD STORAGE; METHYLATION; NUCLEAR MAGNETIC RESONANCE;

CHINESE QUINCE SEED GUM; GOOD STORAGE STABILITY; MONOSACCHARIDE ANALYSIS; ONE-DIMENSIONAL; SEED GUM; STABILISER; STORAGE STABILITY; STRUCTURAL CHARACTERIZATION; TWO-DIMENSIONAL; VISCOSIFIERS;

GLUCOSE;

EID: 85030030557     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.001     Document Type: Article

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