230 related articles for article (PubMed ID: 14640592)
1. Monovalent salt-induced gelation of enzymatically deesterified pectin.
Yoo SH; Fishman ML; Savary BJ; Hotchkiss AT
J Agric Food Chem; 2003 Dec; 51(25):7410-7. PubMed ID: 14640592
[TBL] [Abstract][Full Text] [Related]
2. Enzymatic modification of pectin to increase its calcium sensitivity while preserving its molecular weight.
Hotchkiss AT; Savary BJ; Cameron RG; Chau HK; Brouillette J; Luzio GA; Fishman ML
J Agric Food Chem; 2002 May; 50(10):2931-7. PubMed ID: 11982422
[TBL] [Abstract][Full Text] [Related]
3. Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase.
Kim Y; Yoo YH; Kim KO; Park JB; Yoo SH
J Food Sci; 2008 Jun; 73(5):C367-72. PubMed ID: 18576981
[TBL] [Abstract][Full Text] [Related]
4. Rheological characterization of acid pectin samples in the absence and presence of monovalent ions.
Ström A; Schuster E; Goh SM
Carbohydr Polym; 2014 Nov; 113():336-43. PubMed ID: 25256492
[TBL] [Abstract][Full Text] [Related]
5. Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
Yoo YH; Lee S; Kim Y; Kim KO; Kim YS; Yoo SH
Int J Biol Macromol; 2009 Oct; 45(3):226-30. PubMed ID: 19467257
[TBL] [Abstract][Full Text] [Related]
6. Purification and Characterization of a Salt-Dependent Pectin Methylesterase from Carica papaya Fruit Mesocarp-Exocarp Tissue.
Kotnala B; N SM; Vasu P
J Food Sci; 2018 Aug; 83(8):2062-2070. PubMed ID: 30035386
[TBL] [Abstract][Full Text] [Related]
7. Separation and characterization of a salt-dependent pectin methylesterase from Citrus sinensis var. Valencia fruit tissue.
Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML; Chau HK; Baker RA; Grohmann K
J Agric Food Chem; 2003 Mar; 51(7):2070-5. PubMed ID: 12643675
[TBL] [Abstract][Full Text] [Related]
8. Composition and rheological properties of beta-Lactoglobulin/pectin coacervates: effects of salt concentration and initial protein/polysaccharide ratio.
Wang X; Lee J; Wang YW; Huang Q
Biomacromolecules; 2007 Mar; 8(3):992-7. PubMed ID: 17305391
[TBL] [Abstract][Full Text] [Related]
9. Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
Löfgren C; Guillotin S; Hermansson AM
Biomacromolecules; 2006 Jan; 7(1):114-21. PubMed ID: 16398505
[TBL] [Abstract][Full Text] [Related]
10. Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins.
Kim Y; Teng Q; Wicker L
Carbohydr Res; 2005 Dec; 340(17):2620-9. PubMed ID: 16216228
[TBL] [Abstract][Full Text] [Related]
11. Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels.
Löfgren C; Guillotin S; Evenbratt H; Schols H; Hermansson AM
Biomacromolecules; 2005; 6(2):646-52. PubMed ID: 15762625
[TBL] [Abstract][Full Text] [Related]
12. Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions.
Wang H; Wan L; Chen D; Guo X; Liu F; Pan S
Carbohydr Polym; 2019 May; 212():51-58. PubMed ID: 30832880
[TBL] [Abstract][Full Text] [Related]
13. Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions.
Donato L; Garnier C; Novales B; Durand S; Doublier JL
Biomacromolecules; 2005; 6(1):374-85. PubMed ID: 15638542
[TBL] [Abstract][Full Text] [Related]
14. Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.
Kim Y; Kim YS; Yoo SH; Kim KO
Food Chem; 2014 Feb; 145():950-5. PubMed ID: 24128568
[TBL] [Abstract][Full Text] [Related]
15. Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.
Kastner H; Kern K; Wilde R; Berthold A; Einhorn-Stoll U; Drusch S
Food Chem; 2014 Feb; 144():44-9. PubMed ID: 24099540
[TBL] [Abstract][Full Text] [Related]
16. Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion.
Zhang S; Vardhanabhuti B
Food Funct; 2014 Jan; 5(1):102-10. PubMed ID: 24284478
[TBL] [Abstract][Full Text] [Related]
17. A gel diffusion assay for quantification of pectin methylesterase activity.
Downie B; Dirk LM; Hadfield KA; Wilkins TA; Bennett AB; Bradford KJ
Anal Biochem; 1998 Nov; 264(2):149-57. PubMed ID: 9866676
[TBL] [Abstract][Full Text] [Related]
18. Formation and rupture of Ca(2+) induced pectin biopolymer gels.
Basak R; Bandyopadhyay R
Soft Matter; 2014 Oct; 10(37):7225-33. PubMed ID: 25160564
[TBL] [Abstract][Full Text] [Related]
19. Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Wang YT; Lien LL; Chang YC; Wu JS
J Sci Food Agric; 2013 Jan; 93(2):382-8. PubMed ID: 22782866
[TBL] [Abstract][Full Text] [Related]
20. Injectable pectin hydrogels produced by internal gelation: pH dependence of gelling and rheological properties.
Moreira HR; Munarin F; Gentilini R; Visai L; Granja PL; Tanzi MC; Petrini P
Carbohydr Polym; 2014 Mar; 103():339-47. PubMed ID: 24528738
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]