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carbohydrate polymers(1)

关键词

amidation(1)
amino acid(1)
chemical structure(1)
citrus pectin(1)
gel property(1)

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作者

Jirong Wang AND Chengying Zhao AND Shaojie Zhao AND Xingmiao Lu AND Mengyu Ma AND Jinkai Zheng(0)

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college of food science and engineering, qingdao agricultural university, qingdao 266109, china(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(1)

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2023(1)

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资源类型: 外文期刊

作者:Jirong Wang(精确检索)

作者:Chengying Zhao(精确检索)

作者:Shaojie Zhao(精确检索)

作者:Xingmiao Lu(精确检索)

作者:Mengyu Ma(精确检索)

作者:Jinkai Zheng(精确检索)

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1Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

作者： Jirong Wang; Chengying Zhao; Shaojie Zhao; Xingmiao Lu; Mengyu Ma; Jinkai Zheng; SCIE（2023版） EI（2023版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;

来源：Carbohydrate Polymers

关键词： Amidation Amino acid Chemical structure Citrus pectin Gel property