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Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

Type: Journal Paper

Author : Xingfeng Guo; Wenting Zhao; Xueli Pang; Xiaojun Liao; Xiaosong Hu; Jihong Wu

Year: 2014

Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

Type: Journal Paper

Author : Wenting Zhao; Xingfeng Guo; Xueli Pang; Lin Gao; Xiaojun Liao; Jihong Wu

Year: 2015

Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Type: Journal Paper

Author : Dong Chen; Xueli Pang; Jing Zhao; Lin Gao; Xiaojun Liao; Jihong Wu; Quanhong Li

Year: 2015

Author

Jihong Wu (3)

Xiaojun Liao (3)

Xueli Pang (3)

Lin Gao (2)

Wenting Zhao (2)

Xingfeng Guo (2)

Dong Chen (1)

Jing Zhao (1)

Quanhong Li (1)

Xiaosong Hu (1)

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2015 (2)

2014 (1)

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Journal Paper (3)

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English (3)

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Fulltext (3)

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Food Hydrocolloids (2)

Innovative Food Science & Emerging Technologies (1)

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