Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Enhancing the emulsifying properties of sugar beet pectin through 4-(4, 6-dimethoxy-1, 3, 5-triazin-2-yl)-4-methylmorpholinium chloride-catalyzed crosslinking

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: May 2026

Source: Food Hydrocolloids, Volume 174

Author(s): Kun Huang, Xiner Ning, Jianing Cai, Shan Sun, Wanyi Sun, Beiwei Zhu, Xiaoming Guo

​Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Kun Huang, Xiner Ning, Jianing Cai, Shan Sun, Wanyi Sun, Beiwei Zhu, Xiaoming Guo Read More

Related posts:

Default ThumbnailImpact of thawing methods on the quality of frozen oysters: the superiority of combined ultrasound-microwave Default ThumbnailThe pH-driven binding mechanism of rice glutelin-dipotassium glycyrrhizinate and its effects on protein solubility and aggregation behavior Default ThumbnailQuinoa bran terpenoids ameliorates metabolic dysfunction-associated steatotic liver disease by enriching of L. murinus LQ719 Default ThumbnailSustainable protein stabilization: Soy β-conglycinin suppresses the heat-induced aggregation of cod protein by blocking active sites Default ThumbnailCryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins Default ThumbnailNew insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.