Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization-Reference-Cited by-同舟云学术

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Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization

Published:2018-10 Issue: Volume:117 Page:385-391
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Colodel Cristiane,Vriesmann Lúcia Cristina,Teófilo Reinaldo Francisco,de Oliveira Petkowicz Carmen Lúcia

Funder

CNPq

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference66 articles.

1. Pectin: new insights into an old polymer are starting to gel;Willats;Trends Food Sci. Technol.,2006

2. The structure, function, and biosynthesis of plant cell wall pectic polysaccharides;Caffall;Carbohydr. Res.,2009

3. Pectic substances: from simple pectic polysaccharides to complex pectins - a new hypothetical model;Yapo;Carbohydr. Polym.,2011

4. Gelling agents (pectins) from plants for the food industry;Pilnik,1992

5. Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel;Vriesmann;Food Hydrocoll.,2013

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