Properties of amidated pectins. I. Preparation and characterization of amidated pectins and amidated pectic acids-Reference-Cited by-同舟云学术

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Properties of amidated pectins. I. Preparation and characterization of amidated pectins and amidated pectic acids

Published:1986-11 Issue:2 Volume:1 Page:121-127
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Reitsma J.C.E.,Thibault J.F.,Pilnik W.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Acid amides of pectinic acid and process for their preparation;Bryant,1959

2. Method for producing pectins having high resistance to breakage and high capacity for gelling in the presence of calcium;Wiles,1971

3. Slow-set pectin and process for preparing same;Ehrlich,1974

4. Intermediate amide pectins;Nelson,1977

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and characterization of amidated pectin-gelatin-oxidized tannic acid hydrogel films supplemented with in-situ reduced silver nanoparticles for wound-dressing applications;International Journal of Biological Macromolecules;2024-10

2. Amidation of arabinoglucuronoxylans to modulate their flow behavior;Carbohydrate Polymers;2024-07

3. In-situ crosslinked hydrogel based on amidated pectin/oxidized chitosan as potential wound dressing for skin repairing;Carbohydrate Polymers;2021-01

4. Pectin;Food biopolymers: Structural, functional and nutraceutical properties;2021

5. Pectin Esterification Degree in the Bioavailability of Non-heme Iron in Women;Biological Trace Element Research;2017-05-12

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