Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities

Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities

(2020) Jie Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting

(2020) Peng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes

(2019) Bei Jin et al.   JOURNAL OF MICROENCAPSULATION

Pectin-based adsorbents for heavy metal ions: A review

(2019) Risi Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in extracting pectin by single and combined ultrasound techniques: A review of techno-functional and bioactive health-promoting aspects

(2019) Leila Khedmat et al.   CARBOHYDRATE POLYMERS

Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

(2019) Xiaobao Nie et al.   Food and Bioprocess Technology

Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review

(2018) Antonela Ninčević Grassino et al.   FOOD CHEMISTRY

Propyl gallate/cyclodextrin supramolecular complexes with enhanced solubility and radical scavenging capacity

(2018) Qian Li et al.   FOOD CHEMISTRY

Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

(2018) Tanzeela Nisar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Efficient removal of toxic phosphate anions from aqueous environment using pectin based quaternary amino anion exchanger

(2018) Mu. Naushad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Applications of power ultrasound in oriented modification and degradation of pectin: A review

(2018) Wenjun Wang et al.   JOURNAL OF FOOD ENGINEERING

A review of pectin methylesterase inactivation in citrus juice during pasteurization

(2018) Sara Aghajanzadeh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Potential application of pectin for the stabilization of nanoemulsions

(2018) Tanyaradzwa E .Mungure et al.   Current Opinion in Food Science

Effects of gallic acid biofabricated rGO nanosheets combined with radiofrequency radiation for the treatment of renal cell carcinoma

(2018) Zhengyao Jiang et al.   Materials Science & Engineering C-Materials for Biological Applications

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

(2018) J. Freiría-Gándara et al.   Food & Function

Ameliorative effect of gallic acid on sodium arsenite-induced spleno-, cardio- and hemato-toxicity in rats

(2018) Azam Hosseinzadeh et al.   LIFE SCIENCES

The specific anti-biofilm effect of gallic acid on Staphylococcus aureus by regulating the expression of the ica operon

(2017) Meihui Liu et al.   FOOD CONTROL

Pectin isolation and characterization from six okra genotypes

(2017) F.M. Kpodo et al.   FOOD HYDROCOLLOIDS

Advances in the pectin production process using novel extraction techniques: A review

(2017) Lanrewaju Ridwan Adetunji et al.   FOOD HYDROCOLLOIDS

Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

(2017) Braulio Cervantes-Paz et al.   FOOD RESEARCH INTERNATIONAL

Pectin–chitosan physical hydrogels as potential drug delivery vehicles

(2017) Lena Neufeld et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

(2016) Antonela Ninčević Grassino et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of gallic acid and evaluation of its cytotoxicity and antioxidant activity

(2016) Aline de Cristo Soares Alves et al.   Materials Science & Engineering C-Materials for Biological Applications

Encapsulation of gallic acid/cyclodextrin inclusion complex in electrospun polylactic acid nanofibers: Release behavior and antioxidant activity of gallic acid

(2016) Zeynep Aytac et al.   Materials Science & Engineering C-Materials for Biological Applications

Chemical modification of citrus pectin to improve its dissolution into water

(2011) Osamu Kurita et al.   CARBOHYDRATE POLYMERS

Isolation and Characterization of Pectin from Peel ofCitrus tankan

(2008) Yukihiro TAMAKI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY