Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source

Egg-box model-based gelation of alginate and pectin: A review

(2020) Lianqi Cao et al.   CARBOHYDRATE POLYMERS

Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier

(2020) Xiaowan Zhao et al.   FOOD HYDROCOLLOIDS

Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale

(2020) Bo Wang et al.   FOOD HYDROCOLLOIDS

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

(2020) Anqi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity

(2020) Kai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures

(2020) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

(2020) Xi Yang et al.   FOOD HYDROCOLLOIDS

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

(2020) Jianing Liu et al.   CARBOHYDRATE POLYMERS

Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz

(2020) Ming-Kai Pan et al.   FOOD HYDROCOLLOIDS

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

(2020) Li Wan et al.   FOOD HYDROCOLLOIDS

Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions

(2019) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

Gelation of hydroxyethyl cellulose aqueous solution induced by addition of colloidal silica nanoparticles

(2019) Tian Gong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels

(2019) Xi Yang et al.   CARBOHYDRATE POLYMERS

Pomegranate peel pectin can be used as an effective emulsifier

(2018) Xi Yang 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

Extraction, purification and characterization of pectin from alternative sources with potential technological applications

(2018) Florina Dranca et al.   FOOD RESEARCH INTERNATIONAL

Withanolides and aromatic glycosides isolated from Nicandra physaloides and their anti-inflammatory activity

(2018) Peng Zhang et al.   FITOTERAPIA

The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures

(2018) Jie Chen et al.   FOOD HYDROCOLLOIDS

Characterization of pectins extracted from pomegranate peel and their gelling properties

(2017) Mouna Abid et al.   FOOD CHEMISTRY

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

(2017) Lanrewaju Ridwan Adetunji et al.   FOOD HYDROCOLLOIDS

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

Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media

(2017) Lúcia Cristina Vriesmann et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

New Glycosides from the Fruits of Nicandra physaloides

(2017) et al.   MOLECULES

Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

(2016) Seyed Saeid Hosseini et al.   CARBOHYDRATE POLYMERS

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

(2016) Wenjun Wang et al.   FOOD HYDROCOLLOIDS

Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment

(2015) Lina F. Ballesteros et al.   CARBOHYDRATE POLYMERS

Purifying sugar beet pectins from non-pectic components by means of metal precipitation

(2015) Xiaoming Guo et al.   FOOD HYDROCOLLOIDS

Pectin homogalacturonans: Nanostructural characterization of methylesterified domains

(2015) Randall G. Cameron et al.   FOOD HYDROCOLLOIDS

A rapid and accurate method for the quantitative estimation of natural polysaccharides and their fractions using high performance size exclusion chromatography coupled with multi-angle laser light scattering and refractive index detector

(2015) Kit-Leong Cheong et al.   JOURNAL OF CHROMATOGRAPHY A

Insights into the nanostructure of low-methoxyl pectin–calcium gels

(2013) Irit Ventura et al.   CARBOHYDRATE POLYMERS

Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

(2013) Vandita Singh et al.   INDUSTRIAL CROPS AND PRODUCTS

Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations

(2011) Doungla E. Ngouémazong et al.   CARBOHYDRATE RESEARCH

Effect of debranching on the rheological properties of Ca2+–pectin gels

(2011) Doungla E. Ngouémazong et al.   FOOD HYDROCOLLOIDS

Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin

(2011) Doungla E. Ngouémazong et al.   FOOD HYDROCOLLOIDS

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

(2010) Edelio Taboada et al.   FOOD CHEMISTRY

Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels

(2009) Ilse Fraeye et al.   FOOD HYDROCOLLOIDS

Influence of pectin structure on texture of pectin–calcium gels

(2009) Ilse Fraeye et al.   Innovative Food Science & Emerging Technologies