Interfacial properties of ultrahigh methoxylated pectin-Reference-Cited by-同舟云学术

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Interfacial properties of ultrahigh methoxylated pectin

Published:2020-06 Issue: Volume:152 Page:403-410
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Jingran,Tan Jing,Hua Xiao,Jiang Zhumao,Wang Mingming,Yang Ruijin,Cao Yanping

Funder

National Natural Science Foundation of China

Open Fund of Beijing Advanced Innovation Centre for Food Nutrition and Human Health

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

1. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling;Ridley;Phytochemistry,2001

2. Pectin conformation in solution;Alba;J. Phys. Chem. B,2018

3. Rheological surface properties of commercial citrus pectins at different pH and concentration;Baldino;Lwt-Food Sci. Technol.,2018

4. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts;Yapo;Food Chem.,2007

5. Emulsifying properties of water soluble yellow mustard mucilage: a comparative study with gum Arabic and citrus pectin;Wu;Food Hydrocoll.,2015

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2. Effect of pH and sodium ion on the interfacial adsorption abilities and emulsion stability of soy hull polysaccharide;Journal of Dispersion Science and Technology;2024-08-17

3. Pectin hydrogels for controlled drug release: Recent developments and future prospects;Saudi Pharmaceutical Journal;2024-04

4. Tributyrin microcapsule prepared by ultrahigh methoxylated pectin combination with maltodextrin: The characterization, gastrointestinal digestion, and fecal fermentation behavior;Food Hydrocolloids;2024-03

5. Degree of methyl esterification: A key factor for the encapsulation of icaritin with pectin;International Journal of Biological Macromolecules;2024-03

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