Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins

Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion

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

Pectin-based nanocomposite aerogels for potential insulated food packaging application

(2018) Aleksandra Nešić et al.   CARBOHYDRATE POLYMERS

Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate

(2018) Xiaobing Guo 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

Chemical modification of citrus pectin: Structural, physical and rheologial implications

(2018) Aline Francielle Fracasso et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties of deesterified pectin with different methoxylation degree

(2018) Xiao Hua et al.   Food Bioscience

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

Physicochemical and rheological properties of gelling pectin from Sosnowskyi's hogweed ( Heracleum sosnowskyi ) obtained using different pretreatment conditions

(2017) Olga A. Patova et al.   FOOD HYDROCOLLOIDS

Alkylated pectin: Molecular characterization, conformational change and gel property

(2017) Cheng-mei Liu 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

Amidated pectin/sodium carboxymethylcellulose microspheres as a new carrier for colonic drug targeting: Development and optimization by factorial design

(2016) Hytham H. Gadalla et al.   CARBOHYDRATE POLYMERS

Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

(2016) Xiao-yan Peng et al.   FOOD HYDROCOLLOIDS

Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins

(2016) Xiaoming Guo et al.   FOOD HYDROCOLLOIDS

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

(2015) K. Alba et al.   CARBOHYDRATE POLYMERS

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

(2015) Lingshan Kong et al.   CARBOHYDRATE POLYMERS

Rheological properties of pectin, poly(vinyl alcohol) and their blends in aqueous solutions

(2014) Katarzyna Lewandowska et al.   E-POLYMERS

The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

(2013) Nasir Mehmood Khan et al.   FOOD HYDROCOLLOIDS

Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation

(2012) Beda M. Yapo et al.   CARBOHYDRATE POLYMERS

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

Pectin – An emerging new bioactive food polysaccharide

(2011) Ellen G. Maxwell et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Ca, Cu, Al and La on pectin gel strength: implications for plant cell walls

(2010) Brigid A. McKenna et al.   CARBOHYDRATE RESEARCH

Influence of pectin structure on texture of pectin–calcium gels

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

Polysaccharides from the pulp of cupuassu (Theobroma grandiflorum): Structural characterization of a pectic fraction

(2008) Lúcia Cristina Vriesmann et al.   CARBOHYDRATE POLYMERS

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the continuous biosorption of copper with sugar-beet pectin gels

(2008) Y.N. Mata et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT