Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review

Pectins are polysaccharides present commonly in dicotyledonous and non-grass monocotyledonous plants. Depending on the source, pectins may vary in molecular size, degrees of acetylation and methylation and contents of galacturonic acid and neutral sugar residues. Therefore, pectins demonstrate versa...

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Detalles Bibliográficos
Autores principales: Gawkowska, Diana, Cybulska, Justyna, Zdunek, Artur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6404037/
https://www.ncbi.nlm.nih.gov/pubmed/30960687
http://dx.doi.org/10.3390/polym10070762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6404037/
https://www.ncbi.nlm.nih.gov/pubmed/30960687
http://dx.doi.org/10.3390/polym10070762

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