Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies-Reference-Cited by-同舟云学术

Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies

Published:2022-11 Issue: Volume:132 Page:107887
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zioga Marianthi,Tsouko Erminta^ORCID,Maina Sofia,Koutinas Apostolis,Mandala Ioanna^ORCID,Evageliou Vasiliki

Funder

Agricultural University of Athens

European Regional Development Fund

European Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002

2. Influence of elasticity on the syneresis properties of κ-carrageenan gels;Ako;Carbohydrate Polymers,2015

3. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

4. Extraction of pectin from sugar-beet pulp and intrinsic viscosity–molecular weight relationship of pectin solutions;Arslan;Journal of Food Science & Technology,1995

5. Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins;Axelos;International Journal of Biological Macromolecules,1991

Cited by 16 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. Dietary fiber: an unmatched food component for sustainable health;Food and Agricultural Immunology;2024-08-15

2. Citrus by-products valorization using deep eutectic solvents – A review;Food Bioscience;2024-08

3. Okra: Mucilage extraction, composition, applications, and potential health benefits;European Polymer Journal;2024-07

4. Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry;Carbon Resources Conversion;2024-06

5. Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies;Phytochemical Analysis;2024-05