Article, 2024

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN 0023-6438, Volume 203, 10.1016/j.lwt.2024.116331

Contributors

Guo, Mengmeng 0000-0002-1897-7560 [1] [2] Xu, Kang [1] [2] Yee, Josephine 0000-0002-3738-4322 [2] Dutcher, John R. [2] Martinez, Mario M. 0000-0001-8520-7761 [2] [3] Roman, L. 0000-0002-6561-9504 (Corresponding author) [2] [3] [4]

Affiliations

  1. [1] Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Nutr & Hlth Univ Shandong, Tai An 271000, Peoples R China
    2. [NORA names: China; Asia, East];
  2. [2] Univ Guelph, Dept Phys, 50 Stone Rd East, Guelph, ON N1G 2W1, Canada
    3. [NORA names: Canada; America, North; OECD];
  3. [3] Aarhus Univ, Ctr Innovat Food, Dept Food Sci, AgroFood Pk 48, DK-9200 Aarhus N, Denmark
    4. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Univ Valladolid, Dept Agr & Forestry Engn, Food Technol Area, Av Madrid 50, Palencia 34004, Spain
    5. [NORA names: Spain; Europe, EU; OECD]

Abstract

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Keywords

Elastic modulus, Gelling properties, High-methoxyl pectin, hawthorn cultivar

Data Provider: Clarivate

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