Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

  1. Yilmaz-Turan, S.
  2. Gál, T.
  3. Lopez-Sanchez, P.
  4. Martinez, M.M.
  5. Menzel, C.
  6. Vilaplana, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2023

Volum: 145

Tipus: Article

DOI: 10.1016/J.FOODHYD.2023.109148 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible