The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins

Published:2020-02 Issue: Volume:229 Page:115524
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Cui Jiefen,Ren Wenbo,Zhao Chengying^ORCID,Gao Wei,Tian Guifang,Bao Yuming,Lian Yunhe,Zheng Jinkai^ORCID

Funder

National Natural Science Foundation of China

CHENGUANG Biotech Group Co., Ltd.

Hunan FRUITOPS Co., Ltd.

Agricultural Science Innovation Program

Central Public-interest Scientific Institution Basal Research Fund

Elite Youth Program of Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference31 articles.

1. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification;Celus;Food Hydrocolloids,2017

2. Thiolated citrus low-methoxyl pectin: Synthesis, characterization and rheological and oxidation-responsive gelling properties;Chen;Carbohydrate Polymers,2018

3. Process-structure-function relations of pectin in food;Christiaens;Critical Reviews in Food Technology,2016

4. Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization;Colodel;International Journal of Biological Macromolecules,2018

5. Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins;Espinal-Ruiz;Food Hydrocolloids,2016

Cited by 117 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips;Food Hydrocolloids;2025-01

2. Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt;Carbohydrate Polymers;2025-01

3. Emulsification capacity of pectin extracts from persimmon waste: Effect of structural characteristics and pectin-polyphenol interactions;Food Hydrocolloids;2025-01

4. Exploring muskmelon peel as a novel source of pectin: Extraction methods and applications;Food and Humanity;2024-12

5. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation;Food Chemistry;2024-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3