Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace

Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method

(2020) Jingxuan Ke et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative analysis of physicochemical characteristics of green tea polysaccharide conjugates and its decolored fraction and their effect on HepG2 cell proliferation

(2019) Chen Xiaoqiang et al.   INDUSTRIAL CROPS AND PRODUCTS

Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization

(2019) Milad Kazemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction and characterization of pectin from Premna microphylla Turcz leaves

(2019) Jike Lu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

(2019) Xiaoqiang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

(2019) Wen-Yi Qiu et al.   FOOD CHEMISTRY

Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques

(2019) Florina Dranca et al.   FOOD HYDROCOLLOIDS

Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

(2019) Yu Han et al.   FOOD HYDROCOLLOIDS

Interactions between pectin and cellulose in primary plant cell walls

(2018) Suzanne E. Broxterman et al.   CARBOHYDRATE POLYMERS

Pectin from Husk Tomato ( Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

(2018) Blanca E. Morales-Contreras et al.   CARBOHYDRATE POLYMERS

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

(2018) Jin-Shu Yang et al.   FOOD CHEMISTRY

Pectin extraction from citron peel: optimization by Box–Behnken response surface design

(2018) Bahare Pasandide et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of particle size of sugar beet pulp on the extraction and property of pectin

(2018) Xin Huang et al.   JOURNAL OF FOOD ENGINEERING

Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions

(2018) Yuree Wandee et al.   FOOD HYDROCOLLOIDS

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

(2018) Michał Pancerz et al.   FOOD HYDROCOLLOIDS

Pectin from Opuntia ficus indica : Optimization of microwave-assisted extraction and preliminary characterization

(2017) Khalef Lefsih et al.   FOOD CHEMISTRY

Bioactives from fruit processing wastes: Green approaches to valuable chemicals

(2017) Jhumur Banerjee et al.   FOOD CHEMISTRY

Pectic oligosaccharide structure-function relationships: Prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells

(2017) Rong Di et al.   FOOD CHEMISTRY

Physicochemical properties and cell-based bioactivity of Pu’erh tea polysaccharide conjugates

(2017) Xiao-Qiang Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of pectin extracted from sugar beet pulp under different drying conditions

(2017) Xin Huang et al.   JOURNAL OF FOOD ENGINEERING

Isolation and structure elucidation of pectic polysaccharide from rose hip fruits ( Rosa canina L.)

(2016) Manol Ognyanov et al.   CARBOHYDRATE POLYMERS

Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-product

(2016) Nastaran Khodaei et al.   FOOD CHEMISTRY

Pectin content and composition from different food waste streams

(2016) Judith Müller-Maatsch et al.   FOOD CHEMISTRY

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

(2016) Wenjun Wang et al.   FOOD HYDROCOLLOIDS

Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

(2016) Hai-ming Chen et al.   FOOD HYDROCOLLOIDS

Comparative effects of hawthorn (Crataegus pinnatifida Bunge) pectin and pectin hydrolyzates on the cholesterol homeostasis of hamsters fed high-cholesterol diets

(2015) Ru-Gang Zhu et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water

(2015) Hai-ming Chen et al.   FOOD CHEMISTRY

Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin

(2013) Lifen Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

(2012) Lifen Zhang et al.   ULTRASONICS SONOCHEMISTRY

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

(2008) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS