360 related articles for article (PubMed ID: 24128568)
1. 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]
2. 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]
3. 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]
4. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
Hou JJ; Guo J; Wang JM; Yang XQ
J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
[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. Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia.
Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML
J Agric Food Chem; 2005 Mar; 53(6):2255-60. PubMed ID: 15769165
[TBL] [Abstract][Full Text] [Related]
7. Retention/release equilibrium of aroma compounds in fat-free dairy gels.
Merabtine Y; Lubbers S; Andriot I; Tromelin A; Guichard E
J Sci Food Agric; 2010 Jul; 90(9):1403-9. PubMed ID: 20549789
[TBL] [Abstract][Full Text] [Related]
8. Partition and release of 21 aroma compounds during storage of a pectin gel system.
Hansson A; Leufvén A; van Ruth S
J Agric Food Chem; 2003 Mar; 51(7):2000-5. PubMed ID: 12643665
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrations.
Ngouémazong DE; Jolie RP; Cardinaels R; Fraeye I; Van Loey A; Moldenaers P; Hendrickx M
Carbohydr Res; 2012 Feb; 348():69-76. PubMed ID: 22209690
[TBL] [Abstract][Full Text] [Related]
11. The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
Hansson A; Giannouli P; van Ruth S
J Agric Food Chem; 2003 Jul; 51(16):4732-40. PubMed ID: 14705905
[TBL] [Abstract][Full Text] [Related]
12. Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture.
Ross HA; Wright KM; McDougall GJ; Roberts AG; Chapman SN; Morris WL; Hancock RD; Stewart D; Tucker GA; James EK; Taylor MA
J Exp Bot; 2011 Jan; 62(1):371-81. PubMed ID: 20855456
[TBL] [Abstract][Full Text] [Related]
13. On the formulation design and rheological evaluations of pectin-based functional gels.
Haghighi M; Rezaei K; Labbafi M; Khodaiyan F
J Food Sci; 2011; 76(1):E15-22. PubMed ID: 21535667
[TBL] [Abstract][Full Text] [Related]
14. Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels.
Hansson A; Leufvén A; Pehrson K; Stenlöf B
J Agric Food Chem; 2002 Jun; 50(13):3803-9. PubMed ID: 12059163
[TBL] [Abstract][Full Text] [Related]
15. Influence of aroma compounds on the mechanical properties of pectin gels.
Lubbers S; Decourcelle N
J Agric Food Chem; 2004 Mar; 52(5):1277-80. PubMed ID: 14995133
[TBL] [Abstract][Full Text] [Related]
16. Impact of destroying the structure of model gels on volatile release.
Savary G; Sémon E; Meunier JM; Doublier JL; Cayot N
J Agric Food Chem; 2007 Aug; 55(17):7099-106. PubMed ID: 17661491
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Effect of thickeners on aroma compound behavior in a model dairy gel.
Lubbers S; Decourcelle N; Martinez D; Guichard E; Tromelin A
J Agric Food Chem; 2007 Jun; 55(12):4835-41. PubMed ID: 17508756
[TBL] [Abstract][Full Text] [Related]
20. Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation.
Wang J; Zhao C; Zhao S; Lu X; Ma M; Zheng J
Carbohydr Polym; 2023 Oct; 317():121087. PubMed ID: 37364957
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]