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Journal Abstract Search

423 related items for PubMed ID: 28189220

  • 1. 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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  • 3. 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 Apr 01; 6(6):2954-60. PubMed ID: 16283714
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  • 4. Chemistry and uses of pectin--a review.
    Thakur BR, Singh RK, Handa AK.
    Crit Rev Food Sci Nutr; 1997 Feb 01; 37(1):47-73. PubMed ID: 9067088
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  • 5. 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 20; 335(1-2):90-96. PubMed ID: 17141988
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  • 6. Pectin as a natural agent for reinforcement of pea protein gel.
    Zhang D, Chen D, Patel B, Campanella OH.
    Carbohydr Polym; 2022 Dec 15; 298():120038. PubMed ID: 36241312
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  • 7. 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 15; 12(1):14-8. PubMed ID: 2083236
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  • 8. 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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  • 11. Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
    Löfgren C, Guillotin S, Hermansson AM.
    Biomacromolecules; 2006 Jan 01; 7(1):114-21. PubMed ID: 16398505
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  • 17. 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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  • 20. Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation.
    Chen S, Zheng J, Zhang L, Cheng H, Orfila C, Ye X, Chen J.
    Food Chem; 2021 Jul 15; 350():129177. PubMed ID: 33610841
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