Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation-Reference-Cited by-同舟云学术

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Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation

Published:2021-07 Issue: Volume:350 Page:129177
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Shiguo,Zheng Jiaqi,Zhang Laiming,Cheng Huan,Orfila Caroline,Ye Xingqian,Chen Jianle

Funder

Ningbo Municipal Bureau of Science and Technology

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Demethylation of a model homogalacturonan with a salt-independent pectin methylesterase from citrus: I. Effect of pH on demethylated block size, block number and enzyme mode of action;Cameron;Carbohydrate Polymers,2008

2. Calcium-mediated gelation of an olive pomace pectic extract;Cardoso;Carbohydrate Polymers,2003

3. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities;Celus;Comprehensive Reviews in Food Science and Food Safety,2018

4. Pectin as a rheology modifier: Origin, structure, commercial production and rheology;Chan;Carbohydrate Polymers,2017

5. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures;Chen;Food Hydrocolloids,2019

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1. Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation;Carbohydrate Polymers;2024-12

2. An environmentally friendly production method: The pectin and essential oil from the waste peel of juvenile pomelo (Citrus maxima ‘Shatian Yu’) were extracted simultaneously in one step with an acid-based deep eutectic solvent;LWT;2024-08

3. Structural and rheological properties of diluted alkali soluble pectin from apple and carrot;Food Chemistry;2024-07

4. Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications;Food Hydrocolloids;2024-06

5. Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I;Scientific Reports;2024-05-20

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