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Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée.

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Bibliographic Details
Title: Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée.
Authors: Janowicz M; Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland., Karwacka M; Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland., Ciurzyńska A; Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland., Szulc K; Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland., Galus S; Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland.
Source: Molecules (Basel, Switzerland) [Molecules] 2026 Jul 01; Vol. 31 (13). Date of Electronic Publication: 2026 Jul 01.
Publication Type: Journal Article
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1420-3049
DOI:10.3390/molecules31132318