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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2018
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| 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 |