Results 31 to 40 of about 64 (40)

Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

Carbohydrate Polymers, 2016
Seyed Saeid Hosseini, Faramarz Khodaiyan, Mohammad Saeid Yarmand   +2 more
exaly  

Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material

Food Hydrocolloids, 2020
Yanyan Zhang, Li Ni, Zhibin Liu
exaly  

Pectin-water interactions in foods – From powder to gel

Food Hydrocolloids, 2018
Ulrike Einhorn-Stoll
exaly  

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

Molecules, 2018
Yolanda Lopez-Franco, Agustin Rascón-Chu, Elizabeth Carvajal-Millan   +2 more
exaly  

Pectin from carrot pomace: Optimization of extraction and physicochemical properties

Carbohydrate Polymers, 2017
Hossein Kiani, Seyed Saeid Hosseini, Faramarz Khodaiyan   +2 more
exaly  

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Food Hydrocolloids, 2016
Marc E G Hendrickx, Koen Dewettinck, Ann Van Loey   +2 more
exaly  

Pectin-based systems for colon-specific drug delivery via oral route

Biomaterials, 2003
Joseph Kost, Linshu Liu, Kevin B Hicks
exaly  

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Food Chemistry, 2018
Bao Zhang
exaly  

Emulsion stabilizing properties of pectin

Food Hydrocolloids, 2003
exaly  

Edible films of pectin extracted from dragon fruit peel: Effects of boiling water treatment on pectin and film properties

Food Hydrocolloids
Lin Lin, Haiying Cui
exaly