128 related articles for article (PubMed ID: 30832880)
1. 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]
2. 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]
3. Pectin-silica gels as matrices for controlled drug release in gastrointestinal tract.
Vityazev FV; Fedyuneva MI; Golovchenko VV; Patova OA; Ipatova EU; Durnev EA; Martinson EA; Litvinets SG
Carbohydr Polym; 2017 Feb; 157():9-20. PubMed ID: 27988004
[TBL] [Abstract][Full Text] [Related]
4. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white.
Huang X; Li J; Chang C; Gu L; Su Y; Yang Y
Food Chem; 2019 Nov; 297():124939. PubMed ID: 31253337
[TBL] [Abstract][Full Text] [Related]
5. Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification.
Wan L; Wang H; Zhu Y; Pan S; Cai R; Liu F; Pan S
Carbohydr Polym; 2019 Dec; 226():115285. PubMed ID: 31582075
[TBL] [Abstract][Full Text] [Related]
6. Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.
Su DL; Li PJ; Quek SY; Huang ZQ; Yuan YJ; Li GY; Shan Y
Food Chem; 2019 Jul; 286():1-7. PubMed ID: 30827581
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Pectin-glycerol gel beads: Preparation, characterization and swelling behaviour.
Vityazev FV; Khramova DS; Saveliev NY; Ipatova EA; Burkov AA; Beloserov VS; Belyi VA; Kononov LO; Martinson EA; Litvinets SG; Markov PA; Popov SV
Carbohydr Polym; 2020 Jun; 238():116166. PubMed ID: 32299571
[TBL] [Abstract][Full Text] [Related]
9. Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl.
Tang L; Li M; Zhao G; Ye F
Int J Biol Macromol; 2024 Jan; 254(Pt 3):127869. PubMed ID: 37939773
[TBL] [Abstract][Full Text] [Related]
10. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone.
Li J; Pan F; Yun Y; Tian J; Zhou L
Carbohydr Polym; 2023 Jan; 299():120151. PubMed ID: 36876778
[TBL] [Abstract][Full Text] [Related]
11. The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate.
Chen J; Cui Y; Ma Y; Zhang S
Carbohydr Polym; 2022 Feb; 277():118849. PubMed ID: 34893259
[TBL] [Abstract][Full Text] [Related]
12. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods.
Li R; Fan H; Li B; Ge J; Zhang Y; Xu X; Pan S; Liu F
Int J Biol Macromol; 2024 Apr; 263(Pt 2):130432. PubMed ID: 38403224
[TBL] [Abstract][Full Text] [Related]
13. Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots.
Deng LZ; Pan Z; Zhang Q; Liu ZL; Zhang Y; Meng JS; Gao ZJ; Xiao HW
Carbohydr Polym; 2019 Oct; 222():114980. PubMed ID: 31320051
[TBL] [Abstract][Full Text] [Related]
14. Catalytic actions of alkaline salts in reactions between 1,2,3,4-butanetetracarboxylic acid and cellulose: II. Esterification.
Ji B; Tang P; Yan K; Sun G
Carbohydr Polym; 2015 Nov; 132():228-36. PubMed ID: 26256345
[TBL] [Abstract][Full Text] [Related]
15. Extraction, structure, and emulsifying properties of pectin from potato pulp.
Yang JS; Mu TH; Ma MM
Food Chem; 2018 Apr; 244():197-205. PubMed ID: 29120771
[TBL] [Abstract][Full Text] [Related]
16. Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis.
Brion-Espinoza IA; Iñiguez-Moreno M; Ragazzo-Sánchez JA; Barros-Castillo JC; Calderón-Chiu C; Calderón-Santoyo M
Food Chem X; 2021 Dec; 12():100170. PubMed ID: 34877530
[TBL] [Abstract][Full Text] [Related]
17. Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation.
O'Brien AB; Philp K; Morris ER
Carbohydr Res; 2009 Sep; 344(14):1818-23. PubMed ID: 19100969
[TBL] [Abstract][Full Text] [Related]
18. Strong gelation capacity of a pectin-like polysaccharide in the presence of K
Wang S; Luo S; Wang H; Zhang S; Wang X; Yang X; Guo Y
Int J Biol Macromol; 2024 Jan; 256(Pt 1):128395. PubMed ID: 38000330
[TBL] [Abstract][Full Text] [Related]
19. In situ gelling pectin formulations for oral drug delivery at high gastric pH.
Itoh K; Hirayama T; Takahashi A; Kubo W; Miyazaki S; Dairaku M; Togashi M; Mikami R; Attwood D
Int J Pharm; 2007 Apr; 335(1-2):90-96. PubMed ID: 17141988
[TBL] [Abstract][Full Text] [Related]
20. pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanism.
Chen J; Cui Y; Yang F; Zhang S; Ma Y; Liu J
Food Res Int; 2023 Jan; 163():112220. PubMed ID: 36596149
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
