The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins

Cross-linking of diluted alkali-soluble pectin from apple (Malus domestica fruit) in different acid-base conditions

(2019) Diana Gawkowska et al.   FOOD HYDROCOLLOIDS

Cross-linking of sodium carbonate-soluble pectins from apple by zinc ions

(2018) Diana Gawkowska et al.   CARBOHYDRATE POLYMERS

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts ( Vigna radiata )

(2018) Lin Chen et al.   FOOD CHEMISTRY

Determination of the ‘apparent pK a ’ of selected food hydrocolloids using ortho-toluidine blue

(2018) Leo F.W. Vleugels et al.   FOOD HYDROCOLLOIDS

SUGARCANE VINASSE AND MICROALGAL BIOMASS IN THE PRODUCTION OF PECTIN PARTICLES AS AN ALTERNATIVE SOIL FERTILIZER

(2018) Silvia Raquel Bettani et al.   CARBOHYDRATE POLYMERS

Effect of calcium ions on the III steps of self-assembly of SA investigated with atomic force microscopy

(2018) Hui Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Unravelling the nanostructure of strawberry fruit pectins by endo-polygalacturonase digestion and atomic force microscopy

(2017) Candelas Paniagua et al.   FOOD CHEMISTRY

Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

(2017) Wanyou Han et al.   FOOD HYDROCOLLOIDS

Binding of Divalent Cations to Polygalacturonate: A Mechanism Driven by the Hydration Water

(2016) Uyen T. D. Huynh et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Ordinary–extraordinary transition in dynamics of solutions of charged macromolecules

(2016) Murugappan Muthukumar   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The nanostructural characterization of strawberry pectins in pectate lyase or polygalacturonase silenced fruits elucidates their role in softening

(2015) Sara Posé et al.   CARBOHYDRATE POLYMERS

Rheological properties of natural low-methoxyl pectin extracted from sunflower head

(2015) Xiao Hua et al.   FOOD HYDROCOLLOIDS

The self-assembled network and physiological degradation of pectins in carrot cell walls

(2015) Justyna Cybulska et al.   FOOD HYDROCOLLOIDS

Structural behaviour differences in low methoxy pectin solutions in the presence of divalent cations (Ca2+ and Zn2+): a process driven by the binding mechanism of the cation with the galacturonate unit

(2015) Ali Assifaoui et al.   Soft Matter

Rheological characterization of acid pectin samples in the absence and presence of monovalent ions

(2014) Anna Ström et al.   CARBOHYDRATE POLYMERS

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

(2014) A. Zdunek et al.   Food and Bioprocess Technology

Cloning and expression in Pichia pastoris of an Irpex lacteus rhamnogalacturonan hydrolase tolerant to acetylated rhamnogalacturonan

(2011) J. Normand et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

(2011) Maria G. Carneiro-da-Cunha et al.   CARBOHYDRATE POLYMERS

Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

(2011) H. Kastner et al.   FOOD HYDROCOLLOIDS

A new view of pectin structure revealed by acid hydrolysis and atomic force microscopy

(2009) Andrew N. Round et al.   CARBOHYDRATE RESEARCH