… The results suggest that high pressure processing is an efficient technique to modify pectin
… to a thickener or stabilizer agent, but high pressure homogenization shows a better effect. …

… In the present study, the pH of solution and WSP characteristics of mixed juices might affect
… in pH 4-buffer-diluted samples might be due to change of surface electric charge of pectin at …

… The effect of high pressure homogenization (HPH) compared with simple blending and
milling on mixed juice properties, including water-soluble pectin (WSP) characteristics and total …

… in fruit juice production, high-pressure homogenization (HPH) can … In this study, the effects
of HPH on the pectin structural … The pH of the pectin–juice mixture was adjusted to 7 using 1 …

… The pH of the suspension was adjusted to 4.5 using 2M Na 2 CO 3 and was left overnight …
This study demonstrated that the citrus ARs after pectin extraction are highly potential sources …

… high pressure homogenization can at least partially restore the consistency of tomato purée
despite an initial consistency loss ascribed to enzymatic pectin … Prior to dialysis, pH of each …

… the potential to alter pectin structure and carotenoid bioaccessibility of real juice system.
Therefore, the present study investigated the effects of HPH on pectin characteristics and total …

… pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin
extractions, the role of high-pressure homogenization (… pectin extraction from the partially pectin-…

… of pectin. In this study, the effect of high pressure homogenization (HPH) variables including
… , number of homogenization passes and pH of pectin solution on physicochemical and …

… Depending on the pH (pH > pKa), free carboxyl groups of pectin can be electrostatically
charged and therefore associate with free Ca 2+ ions to form pectate-calcium gels. The …