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Journal Abstract Search

289 related items for PubMed ID: 16283714

  • 1. 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
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  • 2. 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
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  • 3. Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
    Chan SY, Choo WS, Young DJ, Loh XJ.
    Carbohydr Polym; 2017 Apr 01; 161():118-139. PubMed ID: 28189220
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  • 4. 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 Apr 01; 6(2):646-52. PubMed ID: 15762625
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  • 5. Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate.
    Zhang B, Hu B, Nakauma M, Funami T, Nishinari K, Draget KI, Phillips GO, Fang Y.
    Food Res Int; 2019 Feb 01; 116():232-240. PubMed ID: 30716941
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  • 6. 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 12; 97(2):335-42. PubMed ID: 23911454
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  • 9. Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels.
    Ström A, Ribelles P, Lundin L, Norton I, Morris ER, Williams MA.
    Biomacromolecules; 2007 Sep 12; 8(9):2668-74. PubMed ID: 17676895
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  • 10. 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 01; 144():44-9. PubMed ID: 24099540
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  • 12. 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 01; 16(2):105-14. PubMed ID: 21339126
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  • 13. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH.
    Monteiro SR, Tavares C, Evtuguin DV, Moreno N, Lopes da Silva JA.
    Biomacromolecules; 2005 Apr 01; 6(6):3291-9. PubMed ID: 16283758
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  • 14. Pectin gelation with chlorhexidine: Physico-chemical studies in dilute solutions.
    Lascol M, Bourgeois S, Guillière F, Hangouët M, Raffin G, Marote P, Lantéri P, Bordes C.
    Carbohydr Polym; 2016 Oct 05; 150():159-65. PubMed ID: 27312625
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  • 15. Formation and rupture of Ca(2+) induced pectin biopolymer gels.
    Basak R, Bandyopadhyay R.
    Soft Matter; 2014 Oct 07; 10(37):7225-33. PubMed ID: 25160564
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  • 16. High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures.
    Abbasi S, Dickinson E.
    J Agric Food Chem; 2002 Jun 05; 50(12):3559-65. PubMed ID: 12033829
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  • 19. 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 01; 128():347-353. PubMed ID: 30594619
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  • 20. New insights into the mechanism of gelation of alginate and pectin: charge annihilation and reversal mechanism.
    Siew CK, Williams PA, Young NW.
    Biomacromolecules; 2005 May 01; 6(2):963-9. PubMed ID: 15762666
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