Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions

Recent research has demonstrated how cross-linking of pectic polysaccharides to obtain gel formation can be promoted by enzymatic catalysis reactions, and provide opportunities for functional upgrading of pectic polysaccharides present in agro-industrial sidestreams. This review highlights the mecha...

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Bibliographic Details
Main Authors: Abang Zaidel, Dayang Norulfairuz, Meyera, Anne S.
Format: Article
Published: 2012
Subjects:
Online Access:http://eprints.utm.my/id/eprint/46652/
https://dx.doi.org/10.1016/j.bcab.2012.03.007
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Institution: Universiti Teknologi Malaysia
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