Extraction, structure, and emulsifying properties of pectin from potato pulp

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue

Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria

Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and functional properties