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

Manosonication assisted extraction and characterization of pectin from different citrus peel wastes

(2021) Weiwei Hu et al.   FOOD HYDROCOLLOIDS

Generation of structurally diverse pectin oligosaccharides having prebiotic attributes

(2020) Ravindra Pal Singh et al.   FOOD HYDROCOLLOIDS

Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size

(2020) Shaojie Zhao et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of synthetic surfactants on the environment and the potential for substitution by biosurfactants

(2020) Phillip Johnson et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

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

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

Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method

(2019) Xiao Hua et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

(2018) Tom M.M. Bernaerts et al.   CARBOHYDRATE POLYMERS

Structure-Function Relationships in Pectin Emulsification

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

Interactions between citrus pectin and Zn 2+ or Ca 2+ and associated in vitro Zn 2+ bioaccessibility as affected by degree of methylesterification and blockiness

(2018) Miete Celus et al.   FOOD HYDROCOLLOIDS

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

(2018) Clare Kyomugasho 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

Rheological properties of deesterified pectin with different methoxylation degree

(2018) Xiao Hua et al.   Food Bioscience

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

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

(2016) Daniel M. Njoroge et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions

(2016) J.C. Cuevas-Bernardino et al.   REACTIVE & FUNCTIONAL POLYMERS

Process–Structure–Function Relations of Pectin in Food

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

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

(2015) Clare Kyomugasho et al.   FOOD CHEMISTRY

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

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

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

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

Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model

(2011) Beda M. Yapo   CARBOHYDRATE POLYMERS

The structure, function, and biosynthesis of plant cell wall pectic polysaccharides

(2009) Kerry Hosmer Caffall et al.   CARBOHYDRATE RESEARCH

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Development and Characterization of Pectinate Micro/Nanoparticles for Gene Delivery

(2008) Praneet Opanasopit et al.   AAPS PHARMSCITECH

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY