Physicochemical and rheological properties of pomelo albedo pectin and its interaction with konjac glucomannan-Reference-Cited by-同舟云学术

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Physicochemical and rheological properties of pomelo albedo pectin and its interaction with konjac glucomannan

Published:2020-05 Issue: Volume:151 Page:1205-1212
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Xiao-Yin,Xu Rou,Wang Yu-Xiao,Ma Lu-Yao,Nie Shao-Ping,Xie Ming-Yong,Yin Jun-Yi

Funder

National Key R&D Program of China

Jiangxi Provincial Major Program of Research and Development Foundation

Young Key Project of Natural Science Foundation of Jiangxi Province

Postdoctoral Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

1. Pectin as a rheology modifier: origin, structure, commercial production and rheology;Chan;Carbohyd. Polym.,2017

2. Pectin as a bioactive polysaccharide-extracting tailored function from less;Wicker;Food. Hydrocolloid.,2014

3. Emerging concepts in the nutraceutical and functional properties of pectin-a review;Naqash;Carbohyd. Polym.,2017

4. Pomelo (Citrus maxima) pectin: effects of extraction parameters and its properties;Methacanon;Food. Hydrocolloid.,2014

5. Utilization of celluloses from pomelo (Citrus grandis) albedo as functional ingredient in meat marination;Yusop;Food. Environ. Sci.,2016

Cited by 19 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. Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications;Carbohydrate Polymers;2024-09

2. Optimization and characterization of pectin extracted from hawthorn by deep eutectic solvent;International Journal of Biological Macromolecules;2024-01

3. Effect of chitin nanowhiskers on structural and physical properties of konjac glucomannan hydrogels nanocomposites;Food Hydrocolloids;2023-08

4. A novel viscous hydrophilic colloidal polysaccharide produced by Lactiplantibacillus plantarum T1: Structural characterization, rheological behavior and biological activity;Process Biochemistry;2023-08

5. The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace;Food Hydrocolloids;2023-03

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