[Elsevier] Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification

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journalㄩFood Hydrocolloids

AuthorsㄩXiaowan Zhao; Yun Zhou; Zhen Wu; Jia Chen; Fang Zhou; Guohua Zhao

Published dateㄩ2023-5-

DOIㄩ10.1016/j.foodhyd.2022.108441

PDF linkㄩhttps://www.sciencedirect.com/sc ... 268005X22009614/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodhyd.2022.108441

Article SourceㄩElsevier BV


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