From pulp to pectin gels: Unraveling the rheological and structural properties of pitanga pectins and their acid- and calcium-induced gelation mechanisms
Fuente:
International Journal of Biological Macromolecules
Publication date: Available online 30 May 2026Source: International Journal of Biological MacromoleculesAuthor(s): Sarah da Costa Amaral, Isabela Pereira Dias, Shayla Fernanda Barbieri, Caroline Ezequiel de Paulo da Silva, Aline Ribeiro Passos, Guilherme Fadel Picheth, Joana Léa Meira Silveira