Results 191 to 200 of about 22,510 (245)

Prediction of Esterification and Antioxidant Properties of Food-Derived Fatty Acids and Ascorbic Acid Based on Machine Learning: A Review. [PDF]

Foods
Wang X, Wang J, Zhang X, Lan T, Liu J, Zhang H.   +5 more
europepmc   +1 more source

Additive Manufacturing of Ordered Polymer Nanostructures. [PDF]

Adv Mater
Wu D, Zhou K, Lee K, Xiu Y, Yan CHW, Lim KS, Boyer C.   +6 more
europepmc   +1 more source

Poly(itaconic Acid) Hydrogels with Dynamic Covalent and Supramolecular Cross-Links for High and Tunable Mechanical Properties. [PDF]

ACS Appl Polym Mater
Savolainen H, Hagemann MJL, Salmi M, Partanen J, Piedrahita-Bello M, Ikkala O.   +5 more
europepmc   +1 more source

Starch-Citric Acid Adhesive: Preparation and Performance Study Catalyzed by p-Toluenesulfonic Acid. [PDF]

Polymers (Basel)
Liang J, Li, Luo Z, Yang Y, Meng T, Chen C, Li H, Zuo N, Li Q, Yang H, Wu Z.   +10 more
europepmc   +1 more source

Development of acetylated inulin microparticles <i>via</i> coaxial electrospraying for enhanced intestinal delivery and probiotic protection of <i>Lactobacillus reuteri</i>. [PDF]

RSC Adv
Tsai YC, Bai MY, Sheng KQ, Chang FW.
europepmc   +1 more source

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The effect of the degree of esterification on the hydrodynamic properties of citrus pectin

Food Hydrocolloids, 2000
Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using ...
Gordon Morris, S E Harding
exaly   +2 more sources

Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification

Food Chemistry, 2022
Moderate alkali de-esterification can change the physicochemical characteristics and thus the functional properties of high methoxyl pectin (HMP). The results revealed that de-esterification could increase negative charges (Zeta potential from -21 to -31 mV), decrease molecular weight (from 448 to 136 kDa) and apparent viscosity of HMP ...
Jing Cao, Xiao-Quan Yang
exaly   +3 more sources

Spectroscopic Determination of the Degree of Esterification of Pectic Substances from Kenaf

Natural Product Research, 2004
Pectins were isolated from bark, wood and pith of four kenaf (Hibiscus cannabinus L.) varieties. The degree of esterification of isolated pectins was studied using Fourier transform infrared spectroscopy. It was determined as being between 57 and 90% and there were no notable differences between kenaf varieties.
Christos Papppas, Petros A Tarantilis
exaly   +3 more sources

Effect of the degree of methyl esterification on the physicochemical properties and hypoglycaemic potential of pectin

Food Chemistry
Pectins with degrees of methyl esterification (DM) ranging from 6 % to 96 % were prepared using alkali hydrolysis and acidified methanol for assessing their physicochemical properties and hypoglycaemic potential. Results showed that (1) pectin viscosity was jointly regulated by molecular weight, monosaccharide composition, and DM; (2) pectin with a DM ...
Xu Jiao, Yunlu Wei, Quanhong Li
exaly   +3 more sources