Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin
Authors
Keywords
Pectin, Ultrasound, pH, Macromolecular property, Structural characterization, Rheology
Journal
FOOD CHEMISTRY
Volume 341, Issue -, Pages 128216
Publisher
Elsevier BV
Online
2020-09-29
DOI
10.1016/j.foodchem.2020.128216
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Ultrasonic-assisted citrus pectin modification in the bicarbonate-activated hydrogen peroxide system: Chemical and microstructural analysis
- (2019) Weiwei Hu et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing
- (2019) Wen-Yi Qiu et al. FOOD CHEMISTRY
- Ultrasonic degradation ofPolysaccharides from Auricularia auricula and the antioxidant activity of their degradation products
- (2019) Junqiang Qiu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
- (2019) Lili Bai et al. FOOD HYDROCOLLOIDS
- Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment
- (2018) Ulrike Einhorn-Stoll et al. FOOD HYDROCOLLOIDS
- Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
- (2018) Xi Yang et al. FOOD HYDROCOLLOIDS
- Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin
- (2018) Jiong Zheng et al. JOURNAL OF FOOD ENGINEERING
- Applications of power ultrasound in oriented modification and degradation of pectin: A review
- (2018) Wenjun Wang et al. JOURNAL OF FOOD ENGINEERING
- Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties
- (2018) Nassim Raoufi et al. ULTRASONICS SONOCHEMISTRY
- Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions
- (2018) Yuree Wandee et al. FOOD HYDROCOLLOIDS
- Conformational and rheological properties of a quaternary ammonium salt of curdlan
- (2018) Wu-Dan Cai et al. FOOD CHEMISTRY
- Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
- (2017) Jing Li et al. FOOD HYDROCOLLOIDS
- Ultrasonic degradation of sweet potato pectin and its antioxidant activity
- (2017) Fredrick Onyango Ogutu et al. ULTRASONICS SONOCHEMISTRY
- Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment
- (2017) Nerea Muñoz-Almagro et al. ULTRASONICS SONOCHEMISTRY
- Drug loaded composite oxidized pectin and gelatin networks for accelerated wound healing
- (2016) Mythili Tummalapalli et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia
- (2016) Jing-Kun Yan et al. ULTRASONICS SONOCHEMISTRY
- Pectin Modifications: A Review
- (2015) Jun Chen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of degradation methods on the structural properties of citrus pectin
- (2015) Lifen Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pectin in cancer therapy: A review
- (2015) Wenbo Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment
- (2015) Kui Zhong et al. ULTRASONICS SONOCHEMISTRY
- Depolymerization using sonochemical reactors: A critical review
- (2015) Parag R. Gogate et al. ULTRASONICS SONOCHEMISTRY
- Injectable pectin hydrogels produced by internal gelation: pH dependence of gelling and rheological properties
- (2013) Helena R. Moreira et al. CARBOHYDRATE POLYMERS
- 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
- Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility
- (2012) Monica Anese et al. FOOD CHEMISTRY
- Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
- (2012) Lifen Zhang et al. ULTRASONICS SONOCHEMISTRY
- Pectin – An emerging new bioactive food polysaccharide
- (2011) Ellen G. Maxwell et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor
- (2010) Amit Kumar et al. CARBOHYDRATE POLYMERS
- Physico-chemical properties of alcohol precipitate pectin-like polysaccharides from Parkia speciosa pod
- (2009) Chee-Yuen Gan et al. FOOD HYDROCOLLOIDS
- An investigation of four commercial galactomannans on their emulsion and rheological properties
- (2009) Y. Wu et al. FOOD RESEARCH INTERNATIONAL
- Pectin structure and biosynthesis
- (2008) D MOHNEN CURRENT OPINION IN PLANT BIOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started