Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly
from fruit (citrus and apple), thus its properties are particularly prone to changes occurring …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

The effects of pectin concentrations and esterification degree (DE) on the gelling properties
of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation …

Moderate alkali de-esterification can change the physicochemical characteristics and thus
the functional properties of high methoxyl pectin (HMP). The results revealed that de …

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial
knowledge acquired on the gelation mechanisms and structure-function relationship of …

In this study, pomegranate peel pectin was extracted by hot water at 86° C and pH 1.7 for 80
min. The pectin yield was 8.5%, with the uronic acid content of around 62.0%. Structural …

This study developed the multinuclear microcapsules by the complex coacervation between
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …

In this study, pectin was extracted from persimmon peel by hot-acid extracting method. GalA
content and Mw of the obtained persimmon peel pectin (PPP) were 71.39±0.32% and …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …