These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

429 related articles for article (PubMed ID: 21339126)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties.
    Yapo BM
    Biomacromolecules; 2009 Apr; 10(4):717-21. PubMed ID: 19260678
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant.
    Yapo BM
    Bioresour Technol; 2009 Jun; 100(12):3147-51. PubMed ID: 19254837
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin.
    Zidi D; Gharsallaoui A; Dupas-Farrugia C; Attia H; Ayadi MA
    Int J Biol Macromol; 2019 May; 128():347-353. PubMed ID: 30594619
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Pectin recovery and characterization from lemon juice waste streams.
    Dimopoulou M; Alba K; Campbell G; Kontogiorgos V
    J Sci Food Agric; 2019 Nov; 99(14):6191-6198. PubMed ID: 31250441
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sucrose and Ca
    Zhao X; Ye F; Wu Z; Zhou Y; Lei L; Zhou S; Zhao G
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):132397. PubMed ID: 38821787
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
    Huang T; Tu ZC; Wang H; Shangguan X; Zhang L; Zhang NH; Bansal N
    Carbohydr Polym; 2017 Jan; 156():294-302. PubMed ID: 27842826
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characteristics of two calcium pectinates prepared from citrus pectin using either calcium chloride or calcium hydroxide.
    Guo X; Duan H; Wang C; Huang X
    J Agric Food Chem; 2014 Jul; 62(27):6354-61. PubMed ID: 24916205
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of chain length and polymer concentration on the gelation of (amidated) low-methoxyl pectin induced by calcium.
    Capel F; Nicolai T; Durand D; Boulenguer P; Langendorff V
    Biomacromolecules; 2005; 6(6):2954-60. PubMed ID: 16283714
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 22.