The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins

The cross-linking and gelation of low-methoxy pectins are basic processes commonly used in different industries. The aim of this research was to evaluate the cross-linking process of the sodium carbonate-soluble pectins (named DASP) extracted from apples, characterized by a low degree of methylester...

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Detalles Bibliográficos
Autores principales: Gawkowska, Diana, Cieśla, Jolanta, Zdunek, Artur, Cybulska, Justyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514935/
https://www.ncbi.nlm.nih.gov/pubmed/31027264
http://dx.doi.org/10.3390/molecules24081635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514935/
https://www.ncbi.nlm.nih.gov/pubmed/31027264
http://dx.doi.org/10.3390/molecules24081635

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