Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin-Reference-Cited by-同舟云学术

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Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin

Published:2024-08-23 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Shang Xiaolan^ORCID,Geng Xiaojin,Lei Huiping,Tan Jing,Xie Chunyan

Funder

Hebei Provincial Key Research Projects

Department of Education of Hebei Province

Hebei Province Modern Agricultural Industry Technology System Edible Fungus Preservation and Processing Innovation Team

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01684-z.pdf

Reference40 articles.

1. Abitbol T, Mijlkovic A, Malafronte L, Stevanic JS, Larsson PT, Lopez-Sanchez P. Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelation. Carbohydrate Polymers. 260: 117345 (2021)

2. Agoda-Tandjawa G, Durand S, Berot S, Blassel C, Gaillard C, Garnier C, Doublier J-L. Rheological characterization of microfibrillated cellulose suspensions after freezing. Carbohydrate Polymers. 80: 677-686 (2010)

3. Agoda-Tandjawa G, Durand S, Gaillard C, Garnier C, Doublier J-L. Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions. Carbohydrate Polymers. 87: 1045-1057 (2012)

4. Axelos MAV, Thibault J-F. The chemistry of low-methoxyl pectin gelation. Chapter 6, pp. 109-118. In: The chemistry and technology of pectin. Walter RH (ed). Academic Press, New York, NY, USA (1991)

5. Bichara LC, Alvarez PE, Bimbi MVF, Vaca H, Gervasi C, Brandán SA. Structural and spectroscopic study of a pectin isolated from citrus peel by using FTIR and FT-Raman spectra and DFT calculations. Infrared Physics & Technology. 76: 315-327 (2016)

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