Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
- Author
- Jihan Santanina J. Santiago, Clare Kyomugasho, Shashikant Maheshwari, Zahra Jamsazzadeh Kermani, Davy Van de Walle (UGent) , Ann M. Van Loey, Koen Dewettinck (UGent) and Marc E. Hendrickx
- Organization
- Keywords
- CELL-WALL, PLANT-CELL, RHAMNOGALACTURONAN-II, RHEOLOGICAL PROPERTIES, EXTRACTABLE PECTINS, POLYSACCHARIDE, CONSISTENCY, HYDROLYSIS, PUREE, HEMICELLULOSES, Carrot puree, Serum pectin, Homogalacturonan-rich fraction, Rhamnogalacturonan I-rich fraction, Microstructure
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8664025
- MLA
- Santiago, Jihan Santanina J., et al. “Unravelling the Structure of Serum Pectin Originating from Thermally and Mechanically Processed Carrot-Based Suspensions.” FOOD HYDROCOLLOIDS, vol. 77, 2018, pp. 482–93, doi:10.1016/j.foodhyd.2017.10.026.
- APA
- Santiago, J. S. J., Kyomugasho, C., Maheshwari, S., Kermani, Z. J., Van de Walle, D., Van Loey, A. M., … Hendrickx, M. E. (2018). Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions. FOOD HYDROCOLLOIDS, 77, 482–493. https://doi.org/10.1016/j.foodhyd.2017.10.026
- Chicago author-date
- Santiago, Jihan Santanina J., Clare Kyomugasho, Shashikant Maheshwari, Zahra Jamsazzadeh Kermani, Davy Van de Walle, Ann M. Van Loey, Koen Dewettinck, and Marc E. Hendrickx. 2018. “Unravelling the Structure of Serum Pectin Originating from Thermally and Mechanically Processed Carrot-Based Suspensions.” FOOD HYDROCOLLOIDS 77: 482–93. https://doi.org/10.1016/j.foodhyd.2017.10.026.
- Chicago author-date (all authors)
- Santiago, Jihan Santanina J., Clare Kyomugasho, Shashikant Maheshwari, Zahra Jamsazzadeh Kermani, Davy Van de Walle, Ann M. Van Loey, Koen Dewettinck, and Marc E. Hendrickx. 2018. “Unravelling the Structure of Serum Pectin Originating from Thermally and Mechanically Processed Carrot-Based Suspensions.” FOOD HYDROCOLLOIDS 77: 482–493. doi:10.1016/j.foodhyd.2017.10.026.
- Vancouver
- 1.Santiago JSJ, Kyomugasho C, Maheshwari S, Kermani ZJ, Van de Walle D, Van Loey AM, et al. Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions. FOOD HYDROCOLLOIDS. 2018;77:482–93.
- IEEE
- [1]J. S. J. Santiago et al., “Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions,” FOOD HYDROCOLLOIDS, vol. 77, pp. 482–493, 2018.
@article{8664025,
author = {{Santiago, Jihan Santanina J. and Kyomugasho, Clare and Maheshwari, Shashikant and Kermani, Zahra Jamsazzadeh and Van de Walle, Davy and Van Loey, Ann M. and Dewettinck, Koen and Hendrickx, Marc E.}},
issn = {{0268-005X}},
journal = {{FOOD HYDROCOLLOIDS}},
keywords = {{CELL-WALL,PLANT-CELL,RHAMNOGALACTURONAN-II,RHEOLOGICAL PROPERTIES,EXTRACTABLE PECTINS,POLYSACCHARIDE,CONSISTENCY,HYDROLYSIS,PUREE,HEMICELLULOSES,Carrot puree,Serum pectin,Homogalacturonan-rich fraction,Rhamnogalacturonan I-rich fraction,Microstructure}},
language = {{eng}},
pages = {{482--493}},
title = {{Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions}},
url = {{http://doi.org/10.1016/j.foodhyd.2017.10.026}},
volume = {{77}},
year = {{2018}},
}
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