Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
- Yilmaz-Turan, S.
- Gál, T.
- Lopez-Sanchez, P.
- Martinez, M.M.
- Menzel, C.
- Vilaplana, F.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Ano de publicación: 2023
Volume: 145
Tipo: Artigo