Functional properties of citric acid extracted mango peel pectin as related to its chemical structure
- 1 February 2015
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 44, 424-434
- https://doi.org/10.1016/j.foodhyd.2014.10.018
Abstract
No abstract availableFunding Information
- KU Leuven Research Council (METH/14/03)
This publication has 51 references indexed in Scilit:
- Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins)Plant Foods for Human Nutrition, 2013
- RHEOLOGICAL AND STRUCTURAL PROPERTIES OF HIGH‐METHOXYL ESTERIFIED, LOW‐METHOXYL ESTERIFIED AND LOW‐METHOXYL AMIDATED PECTIN GELSJournal of Texture Studies, 2010
- Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectinCarbohydrate Polymers, 2010
- Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet PectinJournal of Agricultural and Food Chemistry, 2008
- Characterization of the pectin extracted from citrus peel in the presence of citric acidCarbohydrate Polymers, 2008
- Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying propertiesFood Hydrocolloids, 2007
- Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectinFood Hydrocolloids, 2006
- Changes in the molecular weight distribution of three commercial pectins after valve homogenizationFood Hydrocolloids, 2001
- Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity–molecular weight relationshipCarbohydrate Polymers, 1999
- Chemistry and uses of pectin — A reviewCritical Reviews in Food Science and Nutrition, 1997