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Abstract
Pectin in the potato cell wall plays an important role in strengthening connections of intercellular junctions during thermal processing through in‐situ acid‐induced gelation (in‐situ acid‐induced gelation [AIG]). Thus, the variation in the physicochemical and structural characteristics of potato pectin with in‐situ AIG was focused in this study. The intra‐ and intermolecular hydrogen bonding...