Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin

Publication date: Available online 1 March 2021Source: Food HydrocolloidsAuthor(s): Mo Zhou, Jinfeng Bi, Jian Lyu, Jiaxin Chen, Ruixue Wang, Xuan Liu, Aurore Richel

Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research