Synthesis of amidated pectin with amino acid using ultra-low temperature enzymatic method and its evaluation of fat mimic characteristics

作者：Chenmin Zheng, Zhigang Zhang, Nengshui Ding, Bingqing Huang, Guoguang Zhang, Peng Fei · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107454 · 被引用次数：34 · 研究领域：Polysaccharides and Plant Cell Walls、Proteins in Food Systems、Advanced Drug Delivery Systems