Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China

作者：Xudong Yang, Xudong Yang, Kai Yuan, Faith Bernadette A. Descallar, Anqi Li, Xi Yang, Xi Yang, Hongyan Yang · 发表于：Trends in Food Science & Technology · 年份：2022 · DOI：10.1016/j.tifs.2022.06.012 · 被引用次数：77 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology