Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.) by Muhammad Yusuf Abduh, Wahyu Zuliansyah, Lestari Aprina, Natalie Arazella

Subjects: “…aspergillus niger, flavonoid, lemon, pectin, solid-state fermentation…”
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Preparation of Lactobacillus rhamnosus GG-Loaded Lemon Pectin Microspheres (LGG@LPM) and Its Protective Effect against Ulcerative Colitis in Mice by GU Yi, ZHANG Ting, ZHANG Chaowen, LI Xiaolong, HUANG Zijun, WEI Chenxi, ZOU Yuanfeng

Subjects: “…lemon pectin; lactobacillus rhamnosus gg; ulcerative colitis; intestinal flora…”
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Optimization and quality evaluation of extracting lemon pectin by oxalic acid by ZHENG Xi, ZOU Yan-jun-jie, ZHOU Mi-ya, REN Xu

Subjects: “…lemon pectin…”
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Effects of de‐esterification treatment of lemon pectin on its stable capability against protein precipitation in acidified milk drinks by Liandi Liu, Xiuyi Peng, Xiaoxiao Song, Han Huang, Junyi Yin, Shaoping Nie

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Modulation of the Gut Microbiota Structure and Function by Two Structurally Different Lemon Pectins by Jenni Firrman, Karley Mahalak, Jamshed Bobokalonov, LinShu Liu, Jung-Jin Lee, Kyle Bittinger, Lisa M. Mattei, Rizalina Gadaingan, Adrienne B. Narrowe, Johanna M. S. Lemons

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柠檬果胶凝胶脂肪替代物对曲奇 加工性能及品质的影响Effect of lemon pectin gel fat substitutes on processing property and quality of cookies by 何雨婕1，2，张巧1,3,4，李贤1,3,4，雷激1,3,4 HE Yujie1，2, ZHANG Qiao1,3,4, LI Xian1,3,4, LEI Ji1,3,4

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