화학공학소재연구정보센터
검색결과 : 382건
No. Article
51 An integrated green biorefinery approach towards simultaneous recovery of pectin and polyphenols coupled with bioethanol production from waste pomegranate peels
Talekar S, Patti AF, Vijayraghavan R, Arora A
Bioresource Technology, 266, 322, 2018
52 Continuous enzymatic hydrolysis of sugar beet pectin and L-arabinose recovery within an integrated biorefinery
Cardenas-Fernandez M, Hamley-Bennett C, Leak DJ, Lye GJ
Bioresource Technology, 269, 195, 2018
53 Ice-templating beet-root pectin foams: Controlling texture, mechanics and capillary properties
Christoph S, Hamraoui A, Bonnin E, Garnier C, Coradin T, Fernandes FM
Chemical Engineering Journal, 350, 20, 2018
54 On the electrophoretic mobilities of partiallycharged oligosaccharides as a function of charge patterning and degree of polymerization
Irani AH, Mercadante D, Williams MAK
Electrophoresis, 39(12), 1497, 2018
55 Comparison of selected clean and green extraction technologies for biomolecules from apple pomace
Zhang ZH, Poojary MM, Choudhary A, Rai DK, Tiwari BK
Electrophoresis, 39(15), 1934, 2018
56 Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads
Munoz-Almagro N, Rico-Rodriguez F, Wilde PJ, Montilla A, Villamiel M
Electrophoresis, 39(15), 1984, 2018
57 Expression and characterization of a pectin methylesterase from Aspergillus niger ZJ5 and its application in fruit processing
Zhang ZW, Dong JS, Zhang DQ, Wang JJ, Qin X, Liu B, Xu XX, Zhang W, Zhang YH
Journal of Bioscience and Bioengineering, 126(6), 690, 2018
58 Kinetics of enzymatic hydrolysis of pectinaceous matter in guava juice
Ninga KA, Sengupta S, Jain A, Desobgo ZSC, Nso EJ, De S
Journal of Food Engineering, 221, 158, 2018
59 Effect of particle size of sugar beet pulp on the extraction and property of pectin
Huang X, Li D, Wang LJ
Journal of Food Engineering, 218, 44, 2018
60 Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization
Zhang W, Xie F, Lan XH, Gong SX, Wang ZW
Journal of Food Engineering, 216, 90, 2018