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Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin
The effects of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin were studied. Results indicated that intrinsic viscosity ([η]) and viscosity average molecular weight ([M (v)]) decreased with the increased time from 0 to 30 min but increased when the duration prolon...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455947/ https://www.ncbi.nlm.nih.gov/pubmed/32884707 http://dx.doi.org/10.1002/fsn3.1722 |