Extraction temperature is a decisive factor for the properties of pectin-Reference-Cited by-同舟云学术

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Extraction temperature is a decisive factor for the properties of pectin

Published:2021-03 Issue: Volume:112 Page:106160
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Jianle,Cheng Huan,Zhi Zijian,Zhang Hua,Linhardt Robert J.,Zhang Fuming,Chen Shiguo,Ye Xingqian

Funder

National Key Research and Development program of China

Key Research and Development program of Zhejiang Province

Ningbo Municipal Bureau of Science and Technology

Hangzhou Science and Technology Bureau

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Dynamic modelling of pectin extraction describing yield and functional characteristics;Andersen;Journal of Food Engineering,2017

2. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydrate Polymers,1998

3. Green recovery of pectic polysaccharides from citrus canning processing water;Chen;Journal of Cleaner Production,2017

4. Pectin: A new perspective from the biorefinery standpoint;Ciriminna;Biofuels Bioproducts & Biorefining-Biofpr,2015

5. Characterisation of cell-wall polysaccharides from Mandarin segment membranes;Coll-Almela;Food Chemistry,2015

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1. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips;Food Hydrocolloids;2025-01

2. Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties;Food Chemistry: X;2024-10

3. Characterization of extracted pectins from the ripe grape pomace using both ultrasound- assisted and conventional extraction techniques;2024-09-11

4. Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review;Food Chemistry;2024-09

5. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

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