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Details

Published: May 01, 2023
Vol/Issue: 139
Pages: 108442
License: View

Authors

S

Shikai Zhang

G

Geoffrey I.N. Waterhouse

Scripps Research Institute

S

Shiyun Ai

D

Dongxiao Sun-Waterhouse

Funding

Natural Science Foundation of Shandong Province Award: ZR2022MC187

Cite This Article

Shikai Zhang, Geoffrey I.N. Waterhouse, Yuyi Du, et al. (2023). Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces. Food Hydrocolloids, 139, 108442. https://doi.org/10.1016/j.foodhyd.2022.108442

Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces

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