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Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

Wen-Yi Qiu1, Wu-Dan Cai1, Meng Wang1

  • 1School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.

Food Chemistry
|June 30, 2019
PubMed

Keywords:
Chain conformationMicrostructurePectinUltrasonic intensityUltrasound degradation

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