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期刊名称

  • food chemistry(2)

关键词

  • acid extraction(1)
  • emulsifying properties(1)
  • pectin(1)
  • potato pulp(1)
  • potato pulp; pectin; ultrasound-microwave assisted acid extraction; structural characteristics(1)
  • structure(1)

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作者

  • Yang, Jin-Shu AND Mu, Tai-Hua AND Ma, Meng-Mei(0)

机构

  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, 2 yuan ming yuan west rd,pob 5109, beijing 100193, peoples r china(1)
  • chinese acad agr sci, key lab agroprod proc, minist agr, inst food sci & technol, 2 yuan ming yuan west rd,pob 5109, beijing 100193, peoples r china(1)

年份

  • 2019(1)
  • 2018(1)
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资源类型: 外文期刊
作者:Yang, Jin-Shu(精确检索)
作者:Mu, Tai-Hua(精确检索)
作者:Ma, Meng-Mei(精确检索)
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1Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Potato pulp; Pectin; Ultrasound-microwave assisted acid extraction; Structural characteristics

年份：2019

2Extraction, structure, and emulsifying properties of pectin from potato pulp

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Potato pulp Pectin Acid extraction Structure Emulsifying properties

年份：2018

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