Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological...

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Detalles Bibliográficos
Autores principales: Lei, Dandan, Qin, Likang, Wang, Mei, Li, Haoxin, Lei, Zunguo, Dong, Nan, Liu, Jia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529492/
https://www.ncbi.nlm.nih.gov/pubmed/37761136
http://dx.doi.org/10.3390/foods12183427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529492/
https://www.ncbi.nlm.nih.gov/pubmed/37761136
http://dx.doi.org/10.3390/foods12183427

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