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food hydrocolloids(1)

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emulsifying properties(1)
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black tomato pomace(1)

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Zhang, W AND Fan, X AND Gu, XZ AND Gong, SX AND Wu, JH AND Wang, ZW AND Wang, Q AND Wang, SY(0)

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fan xie(1)
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gu xinzhe(1)
wang qiang chinese academy of agricultural sciences (caas)key lab agro prod proc minist agr & rural affairs inst food sci & technol beijing peoples r china(1)
wang shaoyun fuzhou univ inst food & marine bioresources coll biol sci & technol fuzhou 350108 fujian peoples r china(1)
wang zhengwu shanghai jiao tong univ sch agr & biol shanghai 200240 peoples r china(1)
wu jinhong(1)
zhang wei(1)

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2020(1)

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资源类型: 外文期刊

作者:Zhang, W(精确检索)

作者: Fan, X(精确检索)

作者: Gu, XZ(精确检索)

作者: Gong, SX(精确检索)

作者: Wu, JH(精确检索)

作者: Wang, ZW(精确检索)

作者: Wang, Q(精确检索)

作者: Wang, SY(精确检索)

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1Emulsifying Properties Of Pectic Polysaccharides Obtained By Sequential Extraction From Black Tomato Pomace

作者： Zhang, W; Fan, X; Gu, XZ; Gong, SX; Wu, JH; Wang, ZW; Wang, Q; Wang, SY; JCR（2021版）

机构： Zhang Wei; Fan Xie; Gu Xinzhe; Gong Shengxiang; Wu Jinhong; Wang Zhengwu Shanghai Jiao Tong Univ Sch Agr & Biol Shanghai 200240 Peoples R China; Wang Qiang Chinese Academy of Agricultural Sciences (CAAS)Key Lab Agro Prod Proc Minist Agr & Rural Affairs Inst Food Sci & Technol Beijing Peoples R China; Wang Shaoyun Fuzhou Univ Inst Food & Marine Bioresources Coll Biol Sci & Technol Fuzhou 350108 Fujian Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Black Tomato Pomace Pectin Hg Rg-I Emulsifying Properties