Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

Yilmaz-Turan, Secil; Gál, T.; López-Sánchez, Patricia; Martínez, Mario M.; Menzel, Carolin; Vilaplana, Francisco

doi:10.1016/j.foodhyd.2023.109148

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Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

Cited by 14 publications

References 54 publications

Application of subcritical and supercritical fluid extraction in food processing

Application of subcritical and supercritical fluid extraction in food processing

Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film

A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry

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