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A method for gel grade determination and application evaluation of two citrus pectins

Meng Zhang1, Bingyao Bai2, Huan Cheng3

  • 1College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.

International Journal of Biological Macromolecules
|August 4, 2023
PubMed
Abstract

Keywords:
Acidified milk drinkChangshanhuyouCommercial applicationPectinPectin gel gradeStar ruby

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