Characterization of Association and Gelation of Pectin in Methanol−Water Mixtures-Reference-Cited by-同舟云学术

Characterization of Association and Gelation of Pectin in Methanol−Water Mixtures

Published:2003-10-15 Issue:6 Volume:4 Page:1623-1629
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Tho Ingunn¹,Kjøniksen Anna-Lena¹,Nyström Bo¹,Roots Jaan¹

Affiliation:

1. Department of Pharmaceutics, School of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, N-0316 Oslo, Norway, and Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, N-0315 Oslo, Norway

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm0300204

Reference40 articles.

1. Chemistry and uses of pectin — A review

2. Rolin, C. Pectin. InIndustrial Gums:Polysaccharides and TheirDerivatives; Whistler, R. L., BeMiller, J. N., Eds.; Academic Press: San Diego, CA, 1993; pp 257−293.

3. Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks

4. Hydrophobic Interaction in the Gelation of High Methoxyl Pectins

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