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Journal Abstract Search

430 related items for PubMed ID: 21339126

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  • 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
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  • 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
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  • 6. 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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  • 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 07; 101():146-152. PubMed ID: 28322947
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  • 12. The structure of high-methoxyl sugar acid gels of citrus pectin as determined by AFM.
    Fishman ML, Cooke PH.
    Carbohydr Res; 2009 Sep 28; 344(14):1792-7. PubMed ID: 19111283
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  • 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 01; 144():44-9. PubMed ID: 24099540
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  • 15. Pectin recovery and characterization from lemon juice waste streams.
    Dimopoulou M, Alba K, Campbell G, Kontogiorgos V.
    J Sci Food Agric; 2019 Nov 01; 99(14):6191-6198. PubMed ID: 31250441
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  • 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 20; 156():294-302. PubMed ID: 27842826
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  • 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 09; 62(27):6354-61. PubMed ID: 24916205
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  • 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 Jul 09; 6(6):2954-60. PubMed ID: 16283714
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