Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz-Reference-Cited by-同舟云学术

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Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz

Published:2021-01 Issue: Volume:110 Page:106153
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pan Ming-Kai,Zhou Fang-Fang,Liu Yong,Wang Jun-Hui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. The chemistry of low-methoxy pectin gelation;Axelos,1991

2. Formation and rupture of Ca2+ induced pectin biopolymer gels;Basak;Soft Matter,2014

3. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

4. Determination of the esterification degree of polygalacturonic acid;Bochek;Russian Journal of Applied Chemistry,2001

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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1. Fabrication of hydrogen-bonded crosslinked hydrogel vitrimer with enhanced self-healing and printability via K+ induced low methyl apple pectin;Carbohydrate Polymers;2024-11

2. Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions;Food Research International;2024-08

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

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