From waste to structure: valorisation of agro-industrial byproducts as functional inducers of low-methoxyl pectin gelation.

Chen Z, Chang J, Jin Y

DOI: 10.1016/j.foodchem.2026.151304
Published: 2026 Sep 24
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151304,
  title = {From waste to structure: valorisation of agro-industrial byproducts as functional inducers of low-methoxyl pectin gelation.},
  author = {Chen Z and Chang J and Jin Y},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151304},
  url = {https://doi.org/10.1016/j.foodchem.2026.151304}
}

RIS

TY  - JOUR
TI  - From waste to structure: valorisation of agro-industrial byproducts as functional inducers of low-methoxyl pectin gelation.
AU  - Chen Z
AU  - Chang J
AU  - Jin Y
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151304
UR  - https://doi.org/10.1016/j.foodchem.2026.151304
ER  -

APA

Z, C., J, C., & Y, J. (2026). From waste to structure: valorisation of agro-industrial byproducts as functional inducers of low-methoxyl pectin gelation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151304

Source records

pubmed · retrieved 2026-11-10T20:54:21.159Z