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Separation Science and Technology Volume 52, 2017 - Issue 11
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Comparison and optimization of two extract methods (atmospheric pressure and pressurized pretreatment) of pectin from Zanthoxylum bungeanum Maxim. seeds by response surface methodology

Yan SongCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China;Animal Nutrition Institute, Sichuan Agricultural University, ChengDu, Sichuan, ChinaView further author information
,
Jingxuan KeCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
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Shanshan LiCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
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Guanghui ShenCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Qingying LuoCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Hejun WuCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Xinyan LiuCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Anjun ChenCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
&
Zhiqing ZhangCollege of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaCorrespondence[email protected]
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Pages 1806-1814 | Received 19 Jul 2016, Accepted 09 Feb 2017, Published online: 25 Apr 2017

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Read on this site (1)

Xiaoxu Zhang, Xiqin Zhou, Zeyu Xi, Jiang Yan, Hongqin Liu & Baocai Xu. (2020) Surfactant-assisted enzymatic extraction of the flavor compounds from Zanthoxylum bungeanum. Separation Science and Technology 55:9, pages 1667-1676.
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Articles from other publishers (2)

Ngouana Moffo A. Ivane, Suleiman A. Haruna, Marcillinus Zekrumah, Fopa Kue Roméo Elysé, Mohamed Osman Hassan, Sulafa B.H. Hashim, Haroon Elrasheid Tahir & Di Zhang. (2022) Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress. Trends in Food Science & Technology 126, pages 1-12.
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Wenlin Zhang, Si Tan, Wanpeng Xi, Jianlei Yang, Qinhong Liao, Jianbin Lan, Yukui Lv & Jianmin Tang. (2019) Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim. Food Science and Biotechnology 28:4, pages 1083-1092.
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