Recent progress on gelation mechanism of low methoxyl pectin and its application in the food industry

YANG Xudong; GUO Chuo; YUAN Kai; YANG Xi; WANG Xiaoyu; MENG Yonghong; GUO Yurong

doi:10.13995/j.cnki.11-1802/ts.028025

YANG Xudong, GUO Chuo, YUAN Kai, YANG Xi, WANG Xiaoyu, MENG Yonghong, GUO Yurong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 299-308.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 299-308. DOI: 10.13995/j.cnki.11-1802/ts.028025

Recent progress on gelation mechanism of low methoxyl pectin and its application in the food industry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 299-308 https://doi.org/10.13995/j.cnki.11-1802/ts.028025

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Received	Revised	Published
2021-05-18	2021-07-07	2022-03-25
Issue Date
2022-04-25

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