134 related articles for article (PubMed ID: 17291080)
1. Global structures of high methoxyl pectin from solution and in gels.
Fishman ML; Cooke PH; Chau HK; Coffin DR; Hotchkiss AT
Biomacromolecules; 2007 Feb; 8(2):573-8. PubMed ID: 17291080
[TBL] [Abstract][Full Text] [Related]
2. The structure of high-methoxyl sugar acid gels of citrus pectin as determined by AFM.
Fishman ML; Cooke PH
Carbohydr Res; 2009 Sep; 344(14):1792-7. PubMed ID: 19111283
[TBL] [Abstract][Full Text] [Related]
3. Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy.
Fishman ML; Cooke PH; Coffin DR
Biomacromolecules; 2004; 5(2):334-41. PubMed ID: 15002992
[TBL] [Abstract][Full Text] [Related]
4. Pectin extraction from lemon by-product with acidified date juice: rheological properties and microstructure of pure and mixed pectin gels.
Masmoudi M; Besbes S; Ben Thabet I; Blecker C; Attia H
Food Sci Technol Int; 2010 Apr; 16(2):105-14. PubMed ID: 21339126
[TBL] [Abstract][Full Text] [Related]
5. Microstructure and rheological behavior of pure and mixed pectin gels.
Löfgren C; Walkenström P; Hermansson AM
Biomacromolecules; 2002; 3(6):1144-53. PubMed ID: 12425650
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties.
Wu CL; Liu ZW; Liao JS; Qi JR
Int J Biol Macromol; 2024 Apr; 265(Pt 1):130724. PubMed ID: 38479656
[TBL] [Abstract][Full Text] [Related]
9. Global structure of microwave-assisted flash-extracted sugar beet pectin.
Fishman ML; Chau HK; Cooke PH; Hotchkiss AT
J Agric Food Chem; 2008 Feb; 56(4):1471-8. PubMed ID: 18183951
[TBL] [Abstract][Full Text] [Related]
10. Yellow passion fruit rind--a potential source of low-methoxyl pectin.
Yapo BM; Koffi KL
J Agric Food Chem; 2006 Apr; 54(7):2738-44. PubMed ID: 16569069
[TBL] [Abstract][Full Text] [Related]
11. Studies of gelation process investigated by fast field cycling relaxometry and dynamical rheology: the case of aqueous low methoxyl pectin solution.
Dobies M; Kozak M; Jurga S
Solid State Nucl Magn Reson; 2004 Jan; 25(1-3):188-93. PubMed ID: 14698409
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads.
Jantrawut P; Assifaoui A; Chambin O
Carbohydr Polym; 2013 Sep; 97(2):335-42. PubMed ID: 23911454
[TBL] [Abstract][Full Text] [Related]
14. Pectin microgels and their subunit structure.
Fishman ML; Cooke P; Levaj B; Gillespie DT; Sondey SM; Scorza R
Arch Biochem Biophys; 1992 Apr; 294(1):253-60. PubMed ID: 1550350
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis.
Round AN; Rigby NM; MacDougall AJ; Ring SG; Morris VJ
Carbohydr Res; 2001 Apr; 331(3):337-42. PubMed ID: 11383904
[TBL] [Abstract][Full Text] [Related]
17. A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.
Andreone A; Kozono ML; Schenk M; Guerrero S
J Sci Food Agric; 2024 Mar; 104(5):3013-3026. PubMed ID: 38053417
[TBL] [Abstract][Full Text] [Related]
18. Water-Dependent Blending of Pectin Films: The Mechanics of Conjoined Biopolymers.
Zheng Y; Pierce A; Wagner WL; Scheller HV; Mohnen D; Ackermann M; Mentzer SJ
Molecules; 2020 Apr; 25(9):. PubMed ID: 32365966
[TBL] [Abstract][Full Text] [Related]
19. Pectin biopolymer mechanics and microstructure associated with polysaccharide phase transitions.
Pierce A; Zheng Y; Wagner WL; Scheller HV; Mohnen D; Tsuda A; Ackermann M; Mentzer SJ
J Biomed Mater Res A; 2020 Feb; 108(2):246-253. PubMed ID: 31595695
[TBL] [Abstract][Full Text] [Related]
20. Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Vriesmann LC; de Oliveira Petkowicz CL
Int J Biol Macromol; 2017 Aug; 101():146-152. PubMed ID: 28322947
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]