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. |
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| 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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