Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect-Reference-Cited by-同舟云学术

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Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect

Published:2019-10 Issue: Volume:95 Page:506-516
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Xiao,Dong Yi,Guo Yan,Zhang Zihan,Jia Lirong,Gao Hong,Xing Zhihua,Duan Feixia

Funder

Science and Technology Commission Foundation of Sichuan Province

the National Natural Science Fund, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam;Abid;Food Chemistry,2018

2. Okra extracts as emulsifiers for acidic emulsions;Alba;Food Research International,2013

3. Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin;Almrhag;Food Chemistry,2012

4. Dynamic viscoelastic behavior of vegetable-based infant purees;Alvarez;Journal of Texture Studies,2013

5. Influence of the uronic acid composition on the gastroprotective activity of alginates from three different genus of Tunisian brown algae;Ammar;Food Chemistry,2018

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1. Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation;Carbohydrate Polymers;2024-12

2. Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes;International Journal of Biological Macromolecules;2024-06

3. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties;International Journal of Biological Macromolecules;2024-04

4. Effect of hydrochloric acid and citric acid with ultrasound processing on characteristics of superfine-ground pectic polysaccharides from okra (Abelmoschus esculentus L.) peel;International Journal of Biological Macromolecules;2024-02

5. Arabinan Branches in the Rg-I Region of Citrus Pectin Aid Acid-Induced Gelation;2024

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