Process–Structure–Function Relations of Pectin in Food

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

(2012) Stefanie Christiaens et al.   FOOD CHEMISTRY

Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

(2012) Monica Anese et al.   FOOD CHEMISTRY

Influence of processing on the pectin structure–function relationship in broccoli purée

(2012) Stefanie Christiaens et al.   Innovative Food Science & Emerging Technologies

A functional pectin methylesterase inhibitor protein (SolyPMEI) is expressed during tomato fruit ripening and interacts with PME-1

(2012) Ida Barbara Reca et al.   PLANT MOLECULAR BIOLOGY

Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults

(2011) Alexandria D Blatt et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

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

(2011) Beda M. Yapo   CARBOHYDRATE POLYMERS

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

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

(2011) F Brouns et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

(2011) Stefanie Christiaens et al.   FOOD CHEMISTRY

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

Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

(2011) Jun Chen et al.   FOOD HYDROCOLLOIDS

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

(2011) Stefanie Christiaens et al.   FOOD RESEARCH INTERNATIONAL

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

(2011) Stefanie Christiaens et al.   FOOD RESEARCH INTERNATIONAL

Pectin – An emerging new bioactive food polysaccharide

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

Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin

(2010) Gordon A. Morris et al.   CARBOHYDRATE POLYMERS

Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor

(2010) Amit Kumar et al.   CARBOHYDRATE POLYMERS

Pectin methylesterase and its proteinaceous inhibitor: a review

(2010) Ruben P. Jolie et al.   CARBOHYDRATE RESEARCH

Control of Morphological and Rheological Properties of Carrot Cell Wall Particle Dispersions through Processing

(2010) Li Day et al.   Food and Bioprocess Technology

Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model

(2010) Min Hu et al.   FOOD HYDROCOLLOIDS

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

(2010) Stefanie Christiaens et al.   FOOD RESEARCH INTERNATIONAL

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF FOOD SCIENCE

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

(2010) Ilse Fraeye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

(2009) Abdenor Fellah et al.   CARBOHYDRATE POLYMERS

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

(2009) Kerry Hosmer Caffall et al.   CARBOHYDRATE RESEARCH

Pectins in Processed Fruit and Vegetables: Part I-Stability and Catalytic Activity of Pectinases

(2009) T. Duvetter et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

(2009) Ans De Roeck et al.   FOOD CHEMISTRY

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

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

Homogalacturonan Methyl-Esterification and Plant Development

(2009) Sebastian Wolf et al.   Molecular Plant

The relationship between dietary energy density and energy intake

(2009) Barbara J. Rolls   PHYSIOLOGY & BEHAVIOR

Pectin, a versatile polysaccharide present in plant cell walls

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

The effect of fruit in different forms on energy intake and satiety at a meal

(2008) Julie E. Flood-Obbagy et al.   APPETITE

Fingerprinting complex pectins by chromatographic separation combined with ELISA detection

(2008) René Verhoef et al.   CARBOHYDRATE RESEARCH

An extended set of monoclonal antibodies to pectic homogalacturonan

(2008) Yves Verhertbruggen et al.   CARBOHYDRATE RESEARCH

Revealing the structural and functional diversity of plant cell walls

(2008) J KNOX   CURRENT OPINION IN PLANT BIOLOGY

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY

Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products

(2008) Gordon E. Anthon et al.   FOOD CHEMISTRY

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

(2008) Ilse Fraeye et al.   FOOD CHEMISTRY

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

(2008) Ans De Roeck et al.   FOOD CHEMISTRY

Changes in Pectins and Product Consistency during the Concentration of Tomato Juice to Paste

(2008) Gordon E. Anthon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of Green Labeled Pectins and Pectic Oligosaccharides from Plant Byproducts

(2008) Agata Zykwinska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pressure homogenization on particle size and the functional properties of citrus juices

(2008) E. Betoret et al.   JOURNAL OF FOOD ENGINEERING

Evidence for a blockwise distribution of acetyl groups onto homogalacturonans from a commercial sugar beet (Beta vulgaris) pectin

(2008) Marie-Christine Ralet et al.   PHYTOCHEMISTRY

Pectin lyase: A review

(2008) Sangeeta Yadav et al.   PROCESS BIOCHEMISTRY

Expression, purification and characterization of pectin methylesterase inhibitor from kiwi fruit in Escherichia coli

(2008) Yanling Hao et al.   PROTEIN EXPRESSION AND PURIFICATION

Demethylation of a model homogalacturonan with a salt-independent pectin methylesterase from citrus: I. Effect of pH on demethylated block size, block number and enzyme mode of action

(2007) Randall G. Cameron et al.   CARBOHYDRATE POLYMERS

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

(2007) A DEROECK et al.   FOOD CHEMISTRY

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

(2006) Thomas Duvetter et al.   BIOTECHNOLOGY PROGRESS