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

Food Hydrocolloids 2026

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Authors: Kun Huang, Xiner Ning, Jianing Cai, Shan Li Sun, Wanyi Sun, Beiwei Zhu, Xiaoming Guo

DOI: 10.1016/j.foodhyd.2025.112416

Cited by: 1

References: 38

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Proteins in Food Systems Food composition and properties

References 38