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Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method.

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Title: Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method.
Authors: Osuch, Maciej1 (AUTHOR) maciej.osuch@uwm.edu.pl, Ozgur, Aylin2 (AUTHOR) aylin.ozgur@kayseriseker.com.tr, Ozel, Baris3 (AUTHOR) bozel@metu.edu.tr, Masiewicz, Elzbieta1 (AUTHOR) elzbieta.masiewicz@uwm.edu.pl, Ilhan, Esmanur3 (AUTHOR), Solmaz, Hatice Gul2 (AUTHOR) hatice.solmaz@kayseriseker.com.tr, Oztop, Mecit H.3 (AUTHOR) mecit@metu.edu.tr, Kasparek, Adam1 (AUTHOR) adam.kasparek@uwm.edu.pl, Kruk, Danuta1 (AUTHOR) Danuta.Kruk@uwm.edu.pl
Source: LWT - Food Science & Technology. Aug2025, Vol. 229, pN.PAG-N.PAG. 1p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 187088671
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method.
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  Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Aug2025, Vol. 229, pN.PAG-N.PAG. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=187088671
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        Value: 10.1016/j.lwt.2025.118152
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      – Code: eng
        Text: English
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      – TitleFull: Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method.
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              M: 08
              Text: Aug2025
              Type: published
              Y: 2025
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              Value: 229
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