Sucrose and Ca2+ synergistically regulate the rheological properties of apple high-methoxyl pectin-Reference-Cited by-同舟云学术

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Sucrose and Ca2+ synergistically regulate the rheological properties of apple high-methoxyl pectin

Published:2024-06 Issue: Volume:271 Page:132397
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhao Xiaowan,Ye Fayin,Wu Zhen,Zhou Yun,Lei Lin,Zhou Siyuan,Zhao Guohua

Publisher

Elsevier BV

Reference76 articles.

1. Advances in biomedical applications of pectin gels;Munarin;Int. J. Biol. Macromol.,2012

2. Characterization of the global structure of low methoxyl pectin in solution;Fishman;Food Hydrocoll.,2015

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

4. S. Neidhart, C. Hannak, K. Gierschner, Investigations of the influence of various cations on the rheological properties of high-esterified pectin gels. Pectins and Pectinases, Proceedings of an International Symposium, (1996), 589–590. doi:https://doi.org/10.1016/s0921-0423(96)80289-9.

5. The complex mechanism of HM pectin self-assembly: a rheological investigation;Giacomazza;Carbohydr. Polym.,2016

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