Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate-Reference-Cited by-同舟云学术

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Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate

Published:2023-01 Issue: Volume:134 Page:108047
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Xudong,Yuan Kai,Zhang Huan,Luo Shuai,Wang Shuaida,Yang Xi,Guo Yurong

Funder

Agriculture Research System of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature;Agoub;Carbohydrate Polymers,2009

2. ‘‘Melt-in-the-mouth’’ gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation;Agoub;Carbohydrate Polymers,2007

3. Interpenetrating network formation in agarose sodium gellan gel composites;Amici;Carbohydrate Polymers,2001

4. Interaction in xanthan-glucomannan mixtures and the influence of electrolyte;Annable;Macromolecules,1994

5. Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production;de Avelar;Lwt-Food Science and Technology,2020

Cited by 15 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. Construction of an alginate-based aminated lignin composite foam with ultra-high service performance;Carbohydrate Polymers;2025-01

2. Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application;Food Chemistry: X;2024-10

3. Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes;International Journal of Biological Macromolecules;2024-06

4. Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization;International Journal of Biological Macromolecules;2024-04

5. Effect of compositions and physical properties on 3D printability of gels from selected commercial edible insects: Role of protein and chitin;Food Chemistry;2024-02

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