Effect of the degree of methyl esterification on the physicochemical properties and hypoglycaemic potential of pectin

作者：Xu Jiao, Bingjie Yang, Fei Li, Luyao Zhang, Yunlu Wei, Jing Zhao, Quanhong Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144348 · 被引用次数：17 · 研究领域：Polysaccharides and Plant Cell Walls、Microbial Metabolites in Food Biotechnology、Proteins in Food Systems