The primary, secondary, and structures of higher levels of pectin polysaccharides
A Zdunek, PM Pieczywek… - … Reviews in Food Science …, 2021 - Wiley Online Library
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 …
from fruit (citrus and apple), thus its properties are particularly prone to changes occurring …
Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives
Z Cai, Y Wei, A Shi, J Zhong, P Rao, Q Wang… - Advances in Colloid and …, 2023 - Elsevier
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 …
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
Recent advances in improving stability of food emulsion by plant polysaccharides
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 …
limits the application of the emulsion. Adding stabilizers is an effective method to improve …
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: based on different concentrations and the degree of esterification of pectin
T Cheng, Z Wang, F Sun, H Liu, J Liu, Z Guo, L Zhou - Food Hydrocolloids, 2024 - Elsevier
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 …
of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation …
Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification
W Liang, J Liao, JR Qi, W Jiang, X Yang - Food Chemistry, 2022 - Elsevier
Moderate alkali de-esterification can change the physicochemical characteristics and thus
the functional properties of high methoxyl pectin (HMP). The results revealed that de …
the functional properties of high methoxyl pectin (HMP). The results revealed that de …
Advances and prospects in the food applications of pectin hydrogels
P Ishwarya S, P Nisha - Critical reviews in food science and …, 2022 - Taylor & Francis
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 …
knowledge acquired on the gelation mechanisms and structure-function relationship of …
Pomegranate peel pectin can be used as an effective emulsifier
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 …
min. The pectin yield was 8.5%, with the uronic acid content of around 62.0%. Structural …
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
B Muhoza, S Xia, J Cai, X Zhang, E Duhoranimana… - Food …, 2019 - Elsevier
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 …
gelatin (G) and high methyl pectin (HMP), low methyl pectin (LMP) as a delivery system for …
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
Y Jiang, Y Xu, F Li, D Li, Q Huang - Food Hydrocolloids, 2020 - Elsevier
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 …
content and Mw of the obtained persimmon peel pectin (PPP) were 71.39±0.32% and …
Pectins from alternative sources and uses beyond sweets and jellies: An overview
LH Reichembach, CL de Oliveira Petkowicz - Food Hydrocolloids, 2021 - Elsevier
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 …
been industrially produced from two types of raw material (citrus peel and apple pomace, by …