Results 21 to 30 of about 64 (40)

Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review

International Journal of Biological Macromolecules, 2023
Ruchir Priyadarshi, Łukasz Łopusiewicz, Swarup Roy   +2 more
exaly  

Pectin: New science and forthcoming applications of the most valued hydrocolloid

Food Hydrocolloids, 2022
Antonino Scurria, Rosaria Ciriminna, Laura Ilharco   +2 more
exaly  

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

Food Chemistry, 2020
Furong Hou, Weijun Chen, Song Miao
exaly  

Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate

Food Research International, 2022
Jun Xi, Wenxue Chen, Haiming Chen
exaly  

Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex

Food Hydrocolloids, 2022
Qingsheng Zhao, Senlin Chang, Hang Li
exaly  

Viscometric behavior of high-methoxy and low-methoxy pectin solutions

Food Hydrocolloids, 2006
Arland Hotchkiss, Sang-Ho Yoo, Hyeon Gyu Lee   +2 more
exaly  

Thiolated pectin: Synthesis, characterization and evaluation as a mucoadhesive polymer

Carbohydrate Polymers, 2011
Munish Ahuja
exaly  

Chemistry and uses of pectin — A review

Critical Reviews in Food Science and Nutrition, 1997
Avtar Handa, Rakesh Singh, M A Rao
exaly  

Pomegranate peel pectin can be used as an effective emulsifier

Food Hydrocolloids, 2018
Lijun Sun, Yurong Guo
exaly  

Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Carbohydrate Polymers, 2017
Adil Gani, Farah Naqash, Sajad Ahmad Rather   +2 more
exaly