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Structure-Function Relationships in Pectin Emulsification · Peerford

Article · Journal · 2018

Structure-Function Relationships in Pectin Emulsification

Fidelis M. Kpodo, Jacob K. Agbenorhevi, K. Alba, Ibok Oduro, Gordon A. Morris, Vassilis Kontogiorgos

Food Biophysics

Open access · Hybrid
World top 10%
International · 2 countries

Read it 10.1007/s11483-017-9513-4

Citations: 96from other works
Field-weighted impact: 13.561.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 6from 3 institutions

Authors

6 authors across 3 institutions in 2 countries

Fidelis M. KpodoFirst author
- University of Health and Allied Sciences (GH)
- Kwame Nkrumah University of Science and Technology (GH)
as printed: F. M. Kpodo
Jacob K. Agbenorhevi
- Kwame Nkrumah University of Science and Technology (GH)
as printed: J. K. Agbenorhevi
K. Alba
Ibok Oduro
- Kwame Nkrumah University of Science and Technology (GH)
as printed: I. N. Oduro
Gordon A. Morris
as printed: G. A. Morris
Vassilis Kontogiorgos

Senior author

Corresponding

as printed: V. Kontogiorgos

Funded by

University of Huddersfield

Countries on it

United Kingdom
Ghana

Also on it

University of Huddersfieldeducation · GB

Fields

A work can sit in several, each with a score

Polysaccharides and Plant Cell WallsTopic
Polysaccharides Composition and ApplicationsTopic
Postharvest Quality and Shelf Life ManagementTopic