Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties

作者：Jiefen Cui, Lin Zhang, Jirong Wang, Shaojie Zhao, Cheng Zhao, Dan Liu, Wenxiang Li, Jinkai Zheng · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109055 · 被引用次数：41 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology