Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute-Reference-Cited by-同舟云学术

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Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute

Published:2023-06 Issue: Volume:241 Page:124558
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Luo Shuai,Wang Shuaida,Yang Xudong,Yuan Kai,Zhang Huan,Zhang Shuai,Yang Xi,Guo Yurong

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

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

2. Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation;Lopes da Silva;Int. J. Biol. Macromol.,1995

3. Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: composition, structure, functional and antioxidant properties of pectins;Xu;Food Hydrocoll.,2022

4. Pectin: new science and forthcoming applications of the most valued hydrocolloid;Ciriminna;Food Hydrocoll.,2022

5. Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) gaertn seeds: comparison with apple and citrus pectin;Liu;Food Hydrocoll.,2022

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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. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation;Food Chemistry;2024-11

3. Characterization and prebiotic potential of polysaccharides from Rosa roxburghii Tratt pomace by ultrasound-assisted extraction;International Journal of Biological Macromolecules;2024-05

4. Ficus awkeotsang Makino pectin in acidic environments: Insights into pectin structure, gelation behavior, and gel properties;Carbohydrate Polymers;2024-05

5. Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion;International Journal of Biological Macromolecules;2024-01

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