Blueberry Pectin Extraction Methods Influence Physico‐Chemical Properties

Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

(2017) Laura M. Chevalier et al.   JOURNAL OF FOOD SCIENCE

Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization

(2017) Blanca Elizabeth Morales-Contreras et al.   JOURNAL OF FOOD SCIENCE

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

(2016) Z. Lin et al.   FOOD CHEMISTRY

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions

(2015) Sri Puvanesvari Gannasin et al.   FOOD CHEMISTRY

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

(2015) Oni Yuliarti et al.   FOOD CHEMISTRY

Soluble Polysaccharides Isolation and Characterization from Rabbiteye Blueberry (Vaccinium ashei) Fruits

(2014) Jia Deng et al.   BioResources

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

(2014) A. E. Quirós-Sauceda et al.   Food & Function

Release and Degradation of Anthocyanins and Phenolics from Blueberry Pomace during Thermal Acid Hydrolysis and Dry Heating

(2013) Mustafa Bener et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

(2011) Ken Houben et al.   CARBOHYDRATE RESEARCH

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

Pectin – An emerging new bioactive food polysaccharide

(2011) Ellen G. Maxwell et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

(2010) Edelio Taboada et al.   FOOD CHEMISTRY

Pectin, a versatile polysaccharide present in plant cell walls

(2009) Alphons G. J. Voragen et al.   STRUCTURAL CHEMISTRY

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Valencia PME isozymes create charge modified pectins with distinct calcium sensitivity and rheological properties

(2008) Yookyung Kim et al.   FOOD HYDROCOLLOIDS