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257 related items for PubMed ID: 24099540

  • 1. 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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  • 2. 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 Feb 01; 6(2):646-52. PubMed ID: 15762625
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  • 5. Injectable pectin hydrogels produced by internal gelation: pH dependence of gelling and rheological properties.
    Moreira HR, Munarin F, Gentilini R, Visai L, Granja PL, Tanzi MC, Petrini P.
    Carbohydr Polym; 2014 Mar 15; 103():339-47. PubMed ID: 24528738
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  • 6. 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 15; 8(9):2668-74. PubMed ID: 17676895
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  • 10. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 15; 93(5):1910-7. PubMed ID: 20412904
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  • 13. Influence of aroma compounds on the mechanical properties of pectin gels.
    Lubbers S, Decourcelle N.
    J Agric Food Chem; 2004 Mar 10; 52(5):1277-80. PubMed ID: 14995133
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  • 15. Monovalent salt-induced gelation of enzymatically deesterified pectin.
    Yoo SH, Fishman ML, Savary BJ, Hotchkiss AT.
    J Agric Food Chem; 2003 Dec 03; 51(25):7410-7. PubMed ID: 14640592
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  • 17. Microstructure and rheological behavior of pure and mixed pectin gels.
    Löfgren C, Walkenström P, Hermansson AM.
    Biomacromolecules; 2002 Dec 03; 3(6):1144-53. PubMed ID: 12425650
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  • 18. Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute.
    Luo S, Wang S, Yang X, Yuan K, Zhang H, Zhang S, Yang X, Guo Y.
    Int J Biol Macromol; 2023 Jun 30; 241():124558. PubMed ID: 37094647
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  • 19. Calcium-induced gelation of low methoxy pectin solutions--thermodynamic and rheological considerations.
    Durand D, Bertrand C, Clark AH, Lips A.
    Int J Biol Macromol; 1990 Feb 30; 12(1):14-8. PubMed ID: 2083236
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  • 20. Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties.
    Reichembach LH, de Oliveira Petkowicz CL.
    Carbohydr Polym; 2020 Oct 01; 245():116473. PubMed ID: 32718605
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