Calcium-Independent Gelation of Abelia macrotera Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate.
- DOI
- 10.3390/foods15101782
- Published
- 2026 May 18
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15101782,
title = {Calcium-Independent Gelation of Abelia macrotera Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate.},
author = {Wang J and Li W and Hu S and Sun B and Fan X and Luo J and Mao Q and Zhou H},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15101782},
url = {https://doi.org/10.3390/foods15101782}
}RIS
TY - JOUR TI - Calcium-Independent Gelation of Abelia macrotera Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate. AU - Wang J AU - Li W AU - Hu S AU - Sun B AU - Fan X AU - Luo J AU - Mao Q AU - Zhou H PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15101782 UR - https://doi.org/10.3390/foods15101782 ER -
APA
J, W., W, L., S, H., B, S., X, F., J, L., Q, M., & H, Z. (2026). Calcium-Independent Gelation of Abelia macrotera Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101782
Source records
- pubmed · retrieved 2026-09-26T02:10:34.787Z