Structure of pumpkin pectin and its effect on its technological properties
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2022-07-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2022-0124 |
| _version_ | 1811203762045321216 |
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| author | Salima Baississe Seloua Dridi Djamel Fahloul Samir Mezdour |
| author_facet | Salima Baississe Seloua Dridi Djamel Fahloul Samir Mezdour |
| author_sort | Salima Baississe |
| collection | DOAJ |
| first_indexed | 2024-04-12T03:00:39Z |
| format | Article |
| id | doaj.art-59f275afefa14c51a85b6ad33bf0708d |
| institution | Directory Open Access Journal |
| issn | 1617-8106 |
| language | English |
| last_indexed | 2024-04-12T03:00:39Z |
| publishDate | 2022-07-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Applied Rheology |
| spelling | doaj.art-59f275afefa14c51a85b6ad33bf0708d2022-12-22T03:50:40ZengDe GruyterApplied Rheology1617-81062022-07-01321345510.1515/arh-2022-0124Structure of pumpkin pectin and its effect on its technological propertiesSalima Baississe0Seloua Dridi1Djamel Fahloul2Samir Mezdour3Department of Food Technology, Laboratory of Food Science (LSA), Institute of Veterinary and Agricultural Sciences, University of Batna 1 Hadj Lakhdar, Alleys May 19 Biskra Avenue, Batna, 05000, AlgeriaDepartment of Material Sciences, University of Batna 1 Hadj Lakhdar, Alleys May 19, Biskra Avenue, Batna, 05000, AlgeriaDepartment of Food Technology, Laboratory of Food Science (LSA), Institute of Veterinary and Agricultural Sciences, University of Batna 1 Hadj Lakhdar, Alleys May 19 Biskra Avenue, Batna, 05000, AlgeriaAgroParisTech, UMR782 Paris Saclay Food and Bioproduct Engineering, 1 Rue des Olympiades, 91077 Massy, Francehttps://doi.org/10.1515/arh-2022-0124pumpkinpectinnmrifrrheologicalemulsifying |
| spellingShingle | Salima Baississe Seloua Dridi Djamel Fahloul Samir Mezdour Structure of pumpkin pectin and its effect on its technological properties Applied Rheology pumpkin pectin nmr ifr rheological emulsifying |
| title | Structure of pumpkin pectin and its effect on its technological properties |
| title_full | Structure of pumpkin pectin and its effect on its technological properties |
| title_fullStr | Structure of pumpkin pectin and its effect on its technological properties |
| title_full_unstemmed | Structure of pumpkin pectin and its effect on its technological properties |
| title_short | Structure of pumpkin pectin and its effect on its technological properties |
| title_sort | structure of pumpkin pectin and its effect on its technological properties |
| topic | pumpkin pectin nmr ifr rheological emulsifying |
| url | https://doi.org/10.1515/arh-2022-0124 |
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