Hydrothermal-assisted co-recovery of pectin, phenolics, and sugars from apple pomace coupled with understanding dietary fibre development via compositional, structural, and physicochemical modulations

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

Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 3

Author(s): P.D.S.A. Goonathilaka, Sachin Talekar, Brendan J. Holland, Colin J. Barrow

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 3Author(s): P.D.S.A. Goonathilaka, Sachin Talekar, Brendan J. Holland, Colin J. Barrow Read More

Related posts:

Default ThumbnailClean-label pyroconversion of wheat starch using pectin hydrolysates: role of protease treatment in retrogradation regulation Default ThumbnailStudy on the amphiphilic gelation of corn germ globulin by ultrasonic pretreatment regulated by the concentration of tremella polysaccharide: interactions, gel properties, water-oil properties Default ThumbnailEvaluating the printability and digestibility of 3D-printed pea-sorghum protein gels Default ThumbnailDecoding the non-covalent interactions of berry polyphenols with β-lactoglobulin Default ThumbnailPredator-prey interactions mediate the formation of Janus droplets: The role of sodium alginate droplets Default ThumbnailFormation of pea protein fibrils via novel trypsin-assisted self-assembling process