Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources

Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis

(2021) Shikai Zhang et al.   CARBOHYDRATE POLYMERS

Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction

(2021) Weiwei Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste

(2021) Daniel Alexander Méndez et al.   Foods

Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin

(2020) Chuanhui Fan et al.   FOOD CHEMISTRY

Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis

(2020) Honglei Zhai et al.   CARBOHYDRATE POLYMERS

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

(2020) B. Neckebroeck et al.   FOOD RESEARCH INTERNATIONAL

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

(2019) Shui-Zhong Luo et al.   FOOD HYDROCOLLOIDS

The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins

(2019) Jiefen Cui et al.   CARBOHYDRATE POLYMERS

Structure-Function Relationships in Pectin Emulsification

(2018) F. M. Kpodo et al.   Food Biophysics

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

(2018) Zong Meng et al.   FOOD HYDROCOLLOIDS

Effects of polysaccharide charge pattern on the microstructures of β-lactoglobulin-pectin complex coacervates, studied by SAXS and SANS

(2018) Amy Y. Xu et al.   FOOD HYDROCOLLOIDS

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

(2018) S.H.E. Verkempinck 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

Differences in extractability under subcritical water reveal interconnected hemicellulose and lignin recalcitrance in birch hardwoods

(2018) Antonio Martínez-Abad et al.   GREEN CHEMISTRY

Pectin Conformation in Solution

(2018) K. Alba et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Green process development for apple-peel pectin production by organic acid extraction

(2018) Eun-Hi Cho et al.   CARBOHYDRATE POLYMERS

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

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

(2017) K. Alba et al.   FOOD HYDROCOLLOIDS

Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin

(2017) C.L.O. Petkowicz et al.   FOOD HYDROCOLLOIDS

Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

(2016) Túlio Ítalo S. Oliveira et al.   FOOD CHEMISTRY

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

Pectin: A new perspective from the biorefinery standpoint

(2015) Rosaria Ciriminna et al.   Biofuels Bioproducts & Biorefining-Biofpr

An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

(2015) Laura J. Denman et al.   CARBOHYDRATE POLYMERS

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

(2015) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

The impact of rhamnogalacturonan-I side chain monosaccharides on the rheological properties of citrus pectin

(2015) António G. Sousa et al.   FOOD HYDROCOLLOIDS

Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

(2014) R. Minjares-Fuentes et al.   CARBOHYDRATE POLYMERS

Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures

(2012) S. Bayarri et al.   JOURNAL OF DAIRY SCIENCE

Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design

(2010) Wong Weng Wai et al.   FOOD AND BIOPRODUCTS PROCESSING

Structural modifications of sugar beet pectin and the relationship of structure to functionality

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Irena: tool suite for modeling and analysis of small-angle scattering

(2009) Jan Ilavsky et al.   JOURNAL OF APPLIED CRYSTALLOGRAPHY

Pectin, a versatile polysaccharide present in plant cell walls

(2009) Alphons G. J. Voragen et al.   STRUCTURAL CHEMISTRY

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS