Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

(2021) Jessika N. Humerez-Flores et al.   Foods

Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential

(2021) Jessika N. Humerez-Flores et al.   FOOD HYDROCOLLOIDS

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

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

Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

(2020) Laura Roman et al.   FOOD HYDROCOLLOIDS

Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions

(2019) Miete Celus et al.   FOOD HYDROCOLLOIDS

Optimization of enzymatic production of prebiotic galacto/galacto(arabino)-oligosaccharides and oligomers from potato rhamnogalacturonan I

(2018) Nastaran Khodaei et al.   CARBOHYDRATE POLYMERS

Structure-Function Relationships in Pectin Emulsification

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

Pomegranate peel pectin can be used as an effective emulsifier

(2018) Xi Yang 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

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

(2018) Barbara Prandi et al.   Food & Function

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

(2017) K. Alba et al.   FOOD HYDROCOLLOIDS

Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems

(2017) Clare Kyomugasho et al.   FOOD HYDROCOLLOIDS

Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

(2016) Hai-ming Chen et al.   FOOD HYDROCOLLOIDS

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

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

Process–Structure–Function Relations of Pectin in Food

(2015) Stefanie Christiaens et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

(2015) Clare Kyomugasho et al.   FOOD CHEMISTRY

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

(2014) U. S. Schmidt et al.   Food Biophysics

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

(2014) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

(2011) Ken Houben et al.   CARBOHYDRATE RESEARCH

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

(2009) Ilse Fraeye et al.   FOOD HYDROCOLLOIDS

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

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS