Improvement of Functional Properties of Cellulose from Xuehua Pear Pomace by Steam Explosion Pretreatment
This study aimed to evaluate the effect of steam explosion (SE) pretreatment on the physicochemical (particle size, zeta potential, functional groups and thermal stability) and functional (water-holding capacity (WHC); oil-holding capacity (OHC); glucose adsorption capacity (GAC); and cholesterol ad...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-027.pdf |
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