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Journal Abstract Search

423 related items for PubMed ID: 28189220

  • 21. 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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  • 22. 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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  • 23. Physicochemical studies of pectin/poly-L-lysine gelation.
    Marudova M, MacDougall AJ, Ring SG.
    Carbohydr Res; 2004 Jan 22; 339(2):209-16. PubMed ID: 14698878
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  • 24. Influence of Structure, Charge, and Concentration on the Pectin-Calcium-Surfactant Complexes.
    Joshi N, Rawat K, Bohidar HB.
    J Phys Chem B; 2016 May 12; 120(18):4249-57. PubMed ID: 27097305
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  • 25. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin.
    Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):1949-1959. PubMed ID: 33075343
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  • 26. Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases.
    Iqbal S, Chen XD, Kirk TV, Huang H.
    Colloids Surf B Biointerfaces; 2020 Jan 01; 185():110629. PubMed ID: 31734090
    [Abstract] [Full Text] [Related]

  • 27. Chemically methylated and reduced pectins: preparation, characterisation by 1H NMR spectroscopy, enzymatic degradation, and gelling properties.
    Rosenbohm C, Lundt I, Christensen TI, Young NG.
    Carbohydr Res; 2003 Mar 28; 338(7):637-49. PubMed ID: 12644377
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  • 28. 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
    [Abstract] [Full Text] [Related]

  • 29. 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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  • 30. A novel pectin material: extraction, characterization and gelling properties.
    Urias-Orona V, Rascón-Chu A, Lizardi-Mendoza J, Carvajal-Millán E, Gardea AA, Ramírez-Wong B.
    Int J Mol Sci; 2010 Sep 28; 11(10):3686-95. PubMed ID: 21152294
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  • 32. 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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  • 38. The complex mechanism of HM pectin self-assembly: A rheological investigation.
    Giacomazza D, Bulone D, San Biagio PL, Lapasin R.
    Carbohydr Polym; 2016 Aug 01; 146():181-6. PubMed ID: 27112864
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  • 39. Rheological characterization of acid pectin samples in the absence and presence of monovalent ions.
    Ström A, Schuster E, Goh SM.
    Carbohydr Polym; 2014 Nov 26; 113():336-43. PubMed ID: 25256492
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