Pectins: Structure, Functionality, and Uses

[1]  H. S. Owens,et al.  Viscosities of Pectin Solutions , 1944 .

[2]  R. Speiser,et al.  The Acid Behavior of Pectinic Acids , 1945 .

[3]  H. S. Owens,et al.  Shape and size of pectinic acid molecules deduced from viscometric measurements. , 1946, Journal of the American Chemical Society.

[4]  J. Hermans,et al.  Sodium salts of pectin and of carboxy methyl cellulose in aqueous sodium chloride. I. Viscosities , 1952 .

[5]  J. Ferry,et al.  Studies of the Cross-linking Process in Gelatin Gels. III. Dependence of Melting Point on Concentration and Molecular Weight , 1954 .

[6]  H. Neukom,et al.  DEUEL H: Splitting of pectin chain molecules in neutral solutions. , 1960, Archives of biochemistry and biophysics.

[7]  M. Joslyn,et al.  The effect of sugars on viscosity of pectin solutions. I. Comparison of corn sirup with sucrose solutions. , 1967, Journal of colloid and interface science.

[8]  A. Barrett,et al.  Pectic polysaccharides of growing plant tissues. , 1967, The Biochemical journal.

[9]  M. Joslyn,et al.  The effect of sugars on viscosity of pectin solutions: II. Comparison of dextrose, maltose, and dextrins , 1967 .

[10]  A. Ganguly,et al.  Genistein and daidzein, metabolites of Micromonospora halophytica. , 1970, Chemistry & industry.

[11]  O. Smidsrod,et al.  Estimation of the relative stiffness of the molecular chain in polyelectrolytes from measurements of viscosity at different ionic strengths , 1971, Biopolymers.

[12]  S. Angyal Complexes of carbohydrates with metal cations. I. Determination of the extent of complexing by N.M.R. spectroscopy , 1972 .

[13]  J. Bemiller,et al.  beta-elimination in uronic acids: evidence for an ElcB mechanism , 1972 .

[14]  K. Keegstra,et al.  The Structure of Plant Cell Walls: I. The Macromolecular Components of the Walls of Suspension-cultured Sycamore Cells with a Detailed Analysis of the Pectic Polysaccharides. , 1973, Plant physiology.

[15]  M. Knee Polysaccharide changes in cell walls of ripening apples , 1973 .

[16]  E. Morris,et al.  Biological interactions between polysaccharides and divalent cations: The egg‐box model , 1973 .

[17]  M. Rinaudo,et al.  Interaction of monovalent and divalent counterions with some carboxylic polysaccharides , 1974 .

[18]  R. Kohn,et al.  Calcium and strontium ion activity in solutions of the corresponding pectinates and its dependence on their degree of esterification , 1975 .

[19]  J. Walker,et al.  Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits. , 1975, Plant physiology.

[20]  R. Kohn Ion binding on polyuronates - alginate and pectin , 1975 .

[21]  D. Rees,et al.  Secondary and Tertiary Structure of Polysaccharides in Solutions and Gels , 1977 .

[22]  R. Kohn,et al.  Circular dichroism and the cation binding to polyuronates , 1977 .

[23]  M. Knee Metabolism of polymethylgalacturonate in apple fruit cortical tissue during ripening , 1978 .

[24]  V. Rao,et al.  EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS , 1978 .

[25]  M. Knee Properties of polygalacturonate and cell cohesion in apple fruit cortical tissue , 1978 .

[26]  F. Sosulski,et al.  CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA-DEMETHYLATED SUNFLOWER PECTINS , 1978 .

[27]  D. Southgate,et al.  The digestion of pectin in the human gut and its effect on calcium absorption and large bowel function , 1979, British Journal of Nutrition.

[28]  H. Sugimoto,et al.  LOW-METHOXYL PECTIN PREPARED BY PECTINESTERASE FROM Aspergillus japonicus , 1979 .

[29]  K. Gross,et al.  Degradation of Cell Wall Polysaccharides during Tomato Fruit Ripening. , 1979, Plant physiology.

[30]  John R. Mitchell,et al.  THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS , 1980 .

[31]  M. Rinaudo,et al.  Investigation on oligo‐ and polygalacturonic acids by potentiometry and circular dichroism , 1980 .

[32]  John R. Mitchell,et al.  THE RHEOLOGY OF GELS , 1980 .

[33]  E. Morris,et al.  Characterization of pectin gelation under conditions of low water activity, by circular dichroism, competitive inhibition and mechanical properties , 1980 .

[34]  E. Morris,et al.  Intermolecular association in pectin solutions , 1980 .

[35]  S. Arnott,et al.  Conformations and interactions of pectins. II. Models for junction zones in pectinic acid and calcium pectate gels. , 1981, Journal of molecular biology.

[36]  P. Pfeffer,et al.  Molecular interactions with dietary fiber components. Investigation of the possible association of pectin and bile acids. , 1981, Journal of agricultural and food chemistry.

[37]  P. Åman,et al.  Structure and function of complex carbohydrates active in regulating plant-microbe interactions , 1981 .

[38]  J. Kwak,et al.  Mg and Ca binding to heparin in the presence of added univalent salt , 1981 .

[39]  E. Morris,et al.  Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions , 1981 .

[40]  E. Morris,et al.  Conformations and interactions of pectins. II. Influences of residue sequence on chain association in calcium pectate gels. , 1982, Journal of molecular biology.

[41]  E. Morris,et al.  Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate. , 1982, Journal of molecular biology.

[42]  E. E. Braudo,et al.  Structural study of the solutions of acidic polysaccharides. II. Study of some thermodynamic properties of the dilute pectin solutions with different degrees of esterification , 1982 .

[43]  F. Rombouts,et al.  Enzymic degradation of apple pectins , 1982 .

[44]  Andrew M. Taylor Intramolecular distribution of carboxyl groups in low methoxyl pectins — A review , 1982 .

[45]  M. Knee,et al.  The chemistry of textural changes in fruit during storage , 1982 .

[46]  S. Paoletti,et al.  Physicochemical properties of pectic acid. I. Thermodynamic evidence of a pH‐induced conformational transition in aqueous solution , 1982 .

[47]  Frank M. Rombouts,et al.  Structural features of the neutral sugar side chains of apple pectic substances , 1983 .

[48]  J. Thibault Enzymatic degradation and β-elimination of the pectic substances in cherry fruits , 1983 .

[49]  D. Brant,et al.  Comparative flexibility, extension, and conformation of some simple polysaccharide chains , 1983 .

[50]  E. Morris,et al.  Molecular viscoelasticity of xanthan polysaccharide , 1983 .

[51]  E. Machová,et al.  Deesterification mode of pectin by pectin esterases of Aspergillus foetidus , tomatoes and alfalfa , 1983 .

[52]  J. Thibault,et al.  Viscometric and potentiometric study of high-methoxyl pectins in the presence of sucrose , 1984 .

[53]  F. Rombouts,et al.  Changes in the structure of apple pectic substances during ripening and storage , 1984 .

[54]  J. Kokini,et al.  Comparison of Steady Shear and Dynamic Viscoelastic Properties of Guar and Karaya Gums , 1984 .

[55]  C. Sams,et al.  Changes in cell wall neutral sugar composition during fruit ripening: a species survey , 1984 .

[56]  D. Oakenfull,et al.  Hydrophobic Interaction in the Gelation of High Methoxyl Pectins , 1984 .

[57]  E. E. Braudo,et al.  Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties , 1984 .

[58]  V. Morris,et al.  Cold setting alginate-pectin mixed gels , 1984 .

[59]  C. Mercier,et al.  Extraction and Charcterization of Pectins from Sugar Beet Pulp , 1985 .

[60]  M. Rinaudo,et al.  Interactions of mono‐ and divalent counterions with alkali‐ and enzyme‐deesterified pectins in salt‐free solutions , 1985 .

[61]  G. Berth,et al.  Gel permeation chromatography of sunflower pectin , 1985 .

[62]  J. E. McKay,et al.  A comparison of the reactivity of alginate and pectate esters with gelatin , 1985 .

[63]  E. E. Braudo,et al.  Structural studies of the solutions of anionic polysaccharides. IV. Study of pectin solutions by light-scattering , 1985 .

[64]  M. Rinaudo,et al.  Chain association of pectic molecules during calcium‐induced gelation , 1986 .

[65]  G. Berth,et al.  Gel permeation chromatography and the Mark-Houwink relation for pectins with different degrees of esterification , 1986 .

[66]  H. Winter,et al.  Rheology of model polyurethanes at the gel point , 1986 .

[67]  J. Thibault,et al.  Enzymic and chemical degradation and the fine structure of pectins from sugar-beet pulp , 1986 .

[68]  I. Dea,et al.  ACETYLATED PECTIC POLYSACCHARIDES OF SUGAR BEET , 1986 .

[69]  H. Henning Winter,et al.  Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point , 1986 .

[70]  F. Rombouts,et al.  Calibration and application of high-performance size exclusion columns for molecular weight distribution of pectins. , 1986 .

[71]  M. O’Neill,et al.  Static and dynamic light-scattering studies of pectic polysaccharides from the middle lamellae and primary cell walls of cider apples , 1987 .

[72]  Willie E. Rochefort,et al.  Rheology of Xanthan Gum: Salt, Temperature, and Strain Effects in Oscillatory and Steady Shear Experiments , 1987 .

[73]  J. Kokini,et al.  Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins , 1987 .

[74]  J. Burns,et al.  Ca2+ in Cell Walls of Ripening Tomato and Peach , 1987, Journal of the American Society for Horticultural Science.

[75]  S. Ross-Murphy,et al.  Non-linear viscoelasticity of polysaccharide solutions. 1: Guar galactomannan solutions , 1987 .

[76]  J. Lefebvre,et al.  Conformation of a low methoxyl citrus pectin in aqueous solution , 1987 .

[77]  S. Paoletti,et al.  Interaction of divalent cations with polyuronates , 1988 .

[78]  G. Berth Studies on the heterogeneity of citrus pectin by gel permeation chromatography on Sepharose 2 B/Sepharose 4 B , 1988 .

[79]  H. Winter,et al.  Stoichiometry effects on rheology of model polyurethanes at the gel point , 1988 .

[80]  M. Djabourov,et al.  Gelation of aqueous gelatin solutions. II. Rheology of the sol-gel transition , 1988 .

[81]  U. Schlemmer Studies of the binding of copper, zinc and calcium to pectin, alginate, carrageenan and gum guar in HCO3-CO2 buffer , 1989 .

[82]  J. Lefebvre,et al.  Structure of citrus pectins and viscometric study of their solution properties. , 1989, International journal of biological macromolecules.

[83]  Mártin,et al.  Viscoelasticity near the sol-gel transition. , 1989, Physical review. A, General physics.

[84]  J. Thibault,et al.  Properties of amidated pectins. II. Polyelectrolyte behavior and calcium binding of amidated pectins and amidated pectic acids , 1989 .

[85]  A. Giovane,et al.  Isolation and Characterization of Pectin Methylesterase from Apple Fruit , 1989 .

[86]  K. Nishinari,et al.  .kappa.-Carrageenan gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties , 1990 .

[87]  C. May,et al.  Industrial pectins: Sources, production and applications , 1990 .

[88]  A. Clark,et al.  Calcium-induced gelation of low methoxy pectin solutions--thermodynamic and rheological considerations. , 1990, International journal of biological macromolecules.

[89]  A. Voragen,et al.  Identification by n.m.r. spectroscopy of oligosaccharides obtained by treatment of the hairy regions of apple pectin with rhamnogalacturonase. , 1990, Carbohydrate research.

[90]  H. Dautzenberg,et al.  The determination of the molecular weight distribution of pectins by calibrated GPC Part I. Calibration by light scattering and membrane osmometry , 1990 .

[91]  Diane J. Burgess,et al.  Practical analysis of complex coacervate systems , 1990 .

[92]  P. Ryden,et al.  Structural features of cell-wall polysaccharides of potato (Solanum tuberosum) , 1990 .

[93]  G. Williamson,et al.  Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel , 1990 .

[94]  S. Bystrický,et al.  Interaction of alginates and pectins with cationic polypeptides , 1990 .

[95]  C. Biliaderis,et al.  Viscoelastic behavior of aging starch gels : effects of concentration, temperature, and starch hydrolysates on network properties , 1990 .

[96]  Kolb,et al.  Crosslinked biopolymers: Experimental evidence for scalar percolation theory. , 1990, Physical review letters.

[97]  J. Thibault,et al.  Dynamic viscoelasticity and thermal behaviour of pectin—calcium gels , 1991 .

[98]  The estimation of junction zone size from geltime measurements , 1991 .

[99]  A. Clark,et al.  Measurement of cooperativity of binding of calcium to neutral sodium pectate , 1991 .

[100]  J. Kokini,et al.  Conformation of citrus pectin using small amplitude oscillatory rheometry , 1991 .

[101]  E. Dickinson Food Polymers, Gels and Colloids , 1991 .

[102]  J. Thibault,et al.  Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins. , 1991, International journal of biological macromolecules.

[103]  D. Hourdet,et al.  Solution properties of pectin polysaccharides II. Conformation and molecular size of high galacturonic acid content isolated pectin chains , 1991 .

[104]  S. Pricl,et al.  Rheology of hydroxyethyl guar gum derivatives , 1991 .

[105]  Y. Gnanou,et al.  Rheological characterization of the gel point: a new interpretation , 1991 .

[106]  John R. Mitchell,et al.  The molecular weight distribution and conformation of citrus pectins in solution studied by hydrodynamics , 1991 .

[107]  E. E. Braudo,et al.  THE FACTORS AFFECTING THE COMPATIBILITY OF SERUM ALBUMIN AND PECTINATE IN AQUEOUS MEDIUM , 1991 .

[108]  B. Jørgensen,et al.  Influence of pectin on the stability of casein solutions studied in dependence of varying pH and salt concentration , 1991 .

[109]  A. Voragen,et al.  Analytical comparison of three industrial pectin preparations. , 1992 .

[110]  P. Cooke,et al.  Pectin microgels and their subunit structure. , 1992, Archives of biochemistry and biophysics.

[111]  A. Voragen,et al.  Studies on the intermolecular distribution of industrial pectins by means of preparative ion-exchange chromatography. , 1992 .

[112]  A. Dahme GELPOINT MEASUREMENTS ON HIGH‐METHOXYL PECTIN GELS BY DIFFERENT TECHNIQUES , 1992 .

[113]  M. A. Rao,et al.  Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear , 1992 .

[114]  S. Pérez,et al.  Solution conformation of a pectin fragment disaccharide using molecular modelling and nuclear magnetic resonance. , 1992, International journal of biological macromolecules.

[115]  J. Kokini,et al.  Contribution of the side branches to rheological properties of pectins , 1992 .

[116]  K. Chang,et al.  Gelling Characteristics of Pectin From Sunflower Head Residues , 1992 .

[117]  A. Voragen,et al.  Improvement of the selective depolymerization of pectic substances by chemical β-elimination in aqueous solution , 1992 .

[118]  J. Carnali Gelation in physically associating biopolymer systems , 1992 .

[119]  E. E. Braudo,et al.  The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances , 1992 .

[120]  C. Renard,et al.  Studies of the length of homogalacturonic regions in pectins by acid hydrolysis , 1993 .

[121]  K. Nishinari,et al.  Effects of pH and DMSO content on the thermal and rheological properties of high methoxyl pectin-water gels , 1993 .

[122]  J. Kokini,et al.  Sidechains of pectins: some thoughts on their role in plant cell walls and foods , 1993 .

[123]  G. McDougall Isolation and partial characterisation of the non-cellulosic polysaccharides of flax fibre , 1993 .

[124]  M. A. Rao,et al.  Viscoelastic behaviour of mixtures of locust bean gum and pectin dispersions , 1993 .

[125]  M. A. Rao,et al.  Dynamic Rheological Measurement of Structure Development in High-methoxyl Pectin/Fructose Gels , 1993 .

[126]  J. Thibault,et al.  Phase diagrams of pectin-calcium systems: Influence of pH, ionic strength, and temperature on the gelation of pectins with different degrees of methylation , 1993 .

[127]  M. Axelos,et al.  The effect of the degree of esterification on the thermal stability and chain conformation of pectins , 1993 .

[128]  M. Rinaudo,et al.  On the characterization of polygalacturonate salts in dilute solution , 1993 .

[129]  P. Cooke,et al.  Progressive dissociation of pectin. , 1993, Carbohydrate research.

[130]  M. A. Rao,et al.  Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions , 1994 .

[131]  M. Kratchanova,et al.  Extraction of pectin from fruit materials pretreated in an electromagnetic field of super-high frequency , 1994 .

[132]  M. P. Gonçalves,et al.  Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gels , 1994 .

[133]  A. Parker,et al.  Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks , 1994 .

[134]  K. Chang,et al.  Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions , 1994 .

[135]  José A. Silva Rheological characterization of pectin and pectin-galactomannan dispersions and gels , 1994 .

[136]  J. Thibault,et al.  Selectivity and cooperativity in the binding of calcium ions by pectins , 1994 .

[137]  G. Williamson,et al.  Structure identification of feruloylated oligosaccharides from sugar-beet pulp by NMR spectroscopy. , 1994, Carbohydrate research.

[138]  M. A. Rao,et al.  Influence of glucose and fructose on high-methoxyl pectin gel strength and structure development , 1994 .

[139]  E. Morris,et al.  Pumpkin pectin: gel formation at unusually low concentration , 1994 .

[140]  B. Fils-Lycaon,et al.  Pectin Changes in Ripening Cherry Fruit , 1994 .

[141]  T. Sakamoto,et al.  Enzymic pectin extraction from protopectins using microbial protopectinases , 1995 .

[142]  S. A. El-Nawawi,et al.  Factors affecting the production of low-ester pectin gels , 1995 .

[143]  E. Morris,et al.  The application of bacterial enzymes for extraction of pectin from pumpkin and sugar beet , 1995 .

[144]  M. A. Rao,et al.  Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation. , 1995, International journal of biological macromolecules.

[145]  M. A. Rao,et al.  Rates of structure development during gelation and softening of high-methoxyl pectin—sodium alginate—fructose mixtures , 1995 .

[146]  K. Yao,et al.  Swelling behavior of pectin/chitosan complex films , 1996 .

[147]  C. Renard,et al.  Degradation of pectins in alkaline conditions: kinetics of demethylation , 1996 .

[148]  A. Dunker,et al.  Relation of β‐Lactoglobulin – Sodium Polypectate Aggregation to Bulk Macromolecular Concentration , 1996 .

[149]  D. Wiesenborn,et al.  Optimizing pectin extraction from sunflower heads by alkaline washing , 1996 .

[150]  N. Rigby,et al.  CALCIUM GELATION OF PECTIC POLYSACCHARIDES ISOLATED FROM UNRIPE TOMATO FRUIT , 1996 .

[151]  S. Pérez,et al.  Solution conformations of pectin polysaccharides: determination of chain characteristics by small angle neutron scattering, viscometry, and molecular modeling. , 1998, Biopolymers.

[152]  N. Parris,et al.  Chitosan/Pectin Laminated Films , 1996 .

[153]  A. Malovíková,et al.  Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatin in aqueous media , 1996 .

[154]  M. P. Gonçalves,et al.  Effect of galactomannans on the viscoelastic behaviour of pectin/calcium networks , 1996 .

[155]  Elspeth MacRae,et al.  In vivo and in vitro swelling of cell walls during fruit ripening , 1997, Planta.

[156]  J. Ralph,et al.  Formation of ferulic acid dehydrodimers through oxidative cross-linking of sugar beet pectin , 1997 .

[157]  M. Fishman,et al.  HPSEC with component analysis of citrus and apple pectins after hollow fiber ultrafiltration , 1997 .

[158]  K. Chang,et al.  Viscosity and Gelling Characteristics of Sunflower Pectin As Affected by Chemical and Physical Factors , 1997 .

[159]  Cristóbal N. Aguilar,et al.  [Microbial and enzymatic extraction of pectin. A review]. , 1997, Archivos latinoamericanos de nutricion.

[160]  K. Schmidt,et al.  Interaction and Stabilization of Acidified Casein Dispersions with Low and High Methoxyl Pectins , 1997 .

[161]  N. Arslan,et al.  Filtration of sugar-beet pulp pectin extract and flow properties of pectin solutions , 1998 .

[162]  J. Hardy,et al.  Structure and technofunctional properties of protein-polysaccharide complexes: a review. , 1998, Critical reviews in food science and nutrition.

[163]  E. Dickinson,et al.  Effect of high-methoxy pectin on properties of casein-stabilized emulsions , 1998 .

[164]  Jae-Kwan Hwang,et al.  Extrusion of Apple Pomace Facilitates Pectin Extraction , 1998 .

[165]  H. Klostermeyer,et al.  Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction , 1998 .

[166]  M. A. Rao,et al.  Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels1 , 1998 .

[167]  A. Ibarz,et al.  Quality of industrial pectin extracted from peach pomace at different pH and temperatures , 1999 .

[168]  N. Arslan,et al.  Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship , 1999 .

[169]  M. A. Rao,et al.  The influence of sucrose and sorbitol on gel–sol transition of low-methoxyl pectin+Ca2+ gels , 1999 .

[170]  V. Micard,et al.  Oxidative gelation of sugar-beet pectins : use of laccases and hydration properties of the cross-linked pectins , 1999 .

[171]  E. Dumay,et al.  Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels , 1999 .

[172]  N. Arslan,et al.  Characterization of orange peel pectin and effect of sugars, l-ascorbic acid, ammonium persulfate, salts on viscosity of orange peel pectin solutions , 1999 .

[173]  M. Rinaudo,et al.  Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties , 1999 .

[174]  S. Pérez,et al.  Conformational and configurational features of acidic polysaccharides and their interactions with calcium ions: a molecular modeling investigation. , 1999, Carbohydrate research.

[175]  E. Chiessi,et al.  Study of the interactions of D- and L-polylysine enantiomers withpectate in aqueous solutions. , 1999, Biopolymers.

[176]  Harjinder Singh,et al.  STABILITY OF MODEL ACID MILK BEVERAGE: EFFECT OF PECTIN CONCENTRATION, STORAGE TEMPERATURE AND MILK HEAT TREATMENT , 1999 .

[177]  S. Pérez,et al.  The three-dimensional structures of the pectic polysaccharides , 2000 .

[178]  A. Voragen,et al.  Effect of enzymatic deacetylation on gelation of sugar beet pectin in the presence of calcium , 2000 .

[179]  K. B. Qvist,et al.  Investigation of the composite system of β-lactoglobulin and pectin in aqueous solutions , 2000 .

[180]  S. Harding,et al.  The effect of the degree of esterification on the hydrodynamic properties of citrus pectin , 2000 .

[181]  E. Morris,et al.  Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels , 2000 .

[182]  E. Morris,et al.  Thermally reversible acid-induced gelation of low-methoxy pectin , 2000 .

[183]  M. Fishman,et al.  Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure. , 1999, Carbohydrate research.

[184]  M. Corredig,et al.  Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection , 2000 .

[185]  J. Chien,et al.  Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub‐Tg Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss , 2000 .

[186]  E. Morris,et al.  Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure , 2000 .

[187]  E. Morris,et al.  Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Network formation on cooling , 2000 .

[188]  S. Kasapis,et al.  Viscoelastic properties of pectin--co-solute mixtures at iso-free-volume states. , 2000, Carbohydrate research.

[189]  D. Huber,et al.  Extensive solubilization and depolymerization of cell wall polysaccharides during avocado (Persea americana) ripening involves concerted action of polygalacturonase and pectinmethylesterase , 2000 .

[190]  E. Morris,et al.  Effect of oxidised starch on high methoxy pectin - sucrose gels formed by rapid quenching. , 2000 .

[191]  J. Adler-Nissen,et al.  ENZYMATIC GELATION OF SUGAR BEET PECTIN IN FOOD PRODUCTS , 2000 .

[192]  C. G. D. Kruif,et al.  Interaction of pectin and casein micelles. , 2000 .

[193]  C. Renard,et al.  Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5. , 2000, Carbohydrate research.

[194]  C. Airoldi,et al.  Effect of sugar and sorbitol on the formation of low methoxyl pectin gels , 2000 .

[195]  J. Fernández-Bolaños,et al.  Olive fruit cell wall: degradation of pectic polysaccharides during ripening. , 2001, Journal of agricultural and food chemistry.

[196]  Gustavo V. Barbosa-Cánovas,et al.  Extraction and characterization of pectin from stored peach pomace , 2001 .

[197]  J. Thibault,et al.  Enzymatically and chemically de-esterified lime pectins: characterisation, polyelectrolyte behaviour and calcium binding properties. , 2001, Carbohydrate research.

[198]  Gregory R. Ziegler,et al.  Texture and structure of gelatin/pectin-based gummy confections , 2001 .

[199]  H. Ramaswamy,et al.  Rheological properties of selected hydrocolloids as a function of concentration and temperature , 2001 .

[200]  A. Karim,et al.  Pectin–sucrose–Ca2+ interactions: effects on rheological properties , 2001 .

[201]  B. Mann,et al.  Functional improvement of whey protein concentrate on interaction with pectin , 2001 .

[202]  A. Voragen,et al.  Nonesterified galacturonic acid sequence homology of pectins. , 2001, Biopolymers.

[203]  S. Pérez,et al.  Molecular basis of C(2+)-induced gelation in alginates and pectins: the egg-box model revisited. , 2001, Biomacromolecules.

[204]  M. A. Rao,et al.  Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose , 2001 .

[205]  N. Rigby,et al.  The effect of peptide-pectin interactions on the gelation behaviour of a plant cell wall pectin. , 2001, Carbohydrate research.

[206]  S. Turgeon,et al.  Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium , 2001 .

[207]  U. Einhorn-Stoll,et al.  Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications. , 2001, Die Nahrung.

[208]  S. Kavale,et al.  Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction , 2002 .

[209]  S. Harding,et al.  A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures , 2002 .

[210]  K. Autio,et al.  RHEOLOGICAL PROPERTIES, MICROSTRUCTURE AND SENSORY PERCEPTION OF HIGH-AMYLOSE STARCH-PECTIN MIXED GELS , 2002 .

[211]  C. Rolin,et al.  Electrosorption of pectin onto casein micelles. , 2002, Biomacromolecules.

[212]  B. Savary,et al.  Enzymatic modification of pectin to increase its calcium sensitivity while preserving its molecular weight. , 2002, Journal of agricultural and food chemistry.

[213]  S. Turgeon,et al.  Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration , 2002 .

[214]  A. Voragen,et al.  Enzymatic modification of pectic polysaccharides obtained from sugar beet pulp , 2002 .

[215]  N. Garti,et al.  Protein-Polysaccharide Interactions for Stabilization of Food Emulsions , 2002 .

[216]  E. Dickinson,et al.  Emulsion stabilizing properties of depolymerized pectin , 2002 .

[217]  J. Thibault,et al.  Interchain heterogeneity of enzymatically deesterified lime pectins. , 2002, Biomacromolecules.

[218]  A. Kato Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates , 2002 .

[219]  T. Reinikainen,et al.  Rheological properties of laccase-induced sugar beet pectin gels , 2003 .

[220]  E. Morris,et al.  Associative and segregative interactions between gelatin and low-methoxy pectin: Part 1. Associative interactions in the absence of Ca2+ , 2003 .

[221]  E. Morris,et al.  Associative and segregative interactions between gelatin and low-methoxy pectin: Part 2—co-gelation in the presence of Ca2+ , 2003 .

[222]  J. Thibault,et al.  Polyelectrolyte behaviour and calcium binding properties of sugar beet pectins differing in their degrees of methylation and acetylation , 2003 .

[223]  Manuel A. Coimbra,et al.  Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study , 2003 .

[224]  S. A. Sande,et al.  The formation and permeability of drugs across free pectin and chitosan films prepared by a spraying method. , 2003, European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.

[225]  A. Kjøniksen,et al.  Thermoreversible gelation of aqueous mixtures of pectin and chitosan. Rheology. , 2003, Biomacromolecules.

[226]  P. N. Walker,et al.  Flash extraction of pectin from orange albedo by steam injection. , 2003, Biomacromolecules.

[227]  B. Yoo,et al.  Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels , 2003 .

[228]  D. Durand,et al.  Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin , 2003 .

[229]  A. Kjøniksen,et al.  Shear-Induced Association and Gelation of Aqueous Solutions of Pectin , 2003 .

[230]  D. Mcclements,et al.  Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes , 2003 .

[231]  S. Yoo,et al.  Monovalent salt-induced gelation of enzymatically deesterified pectin. , 2003, Journal of agricultural and food chemistry.

[232]  A. Voragen,et al.  Structural characteristics of pectic polysaccharides from olive fruit (Olea europaea cv moraiolo) in relation to processing for oil extraction , 2003 .

[233]  M. Coimbra,et al.  Calcium-mediated gelation of an olive pomace pectic extract , 2003 .

[234]  M. Corredig,et al.  Interactions of β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems. , 2003 .

[235]  Anne-Marie Hermansson,et al.  Microstructure and rheological behaviour of alginate/pectin mixed gels , 2003 .

[236]  E. Dickinson Hydrocolloids at interfaces and the influence on the properties of dispersed systems , 2003 .

[237]  Pornsak Sriamornsak,et al.  Chitosan‐Pectin Composite Gel Spheres: Effect of Some Formulation Variables on Drug Release , 2004 .

[238]  S. Ring,et al.  Pectin-chitosan interactions and gel formation. , 2004, Carbohydrate research.

[239]  S. Fry Feruloylated pectins from the primary cell wall: their structure and possible functions , 1983, Planta.

[240]  J. Thibault,et al.  Preparation and properties of enzymatically and chemically modified sugar beet pectins , 2004 .

[241]  S. Turgeon,et al.  Associative phase separation of beta-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering. , 2004, Colloids and surfaces. B, Biointerfaces.

[242]  E. Dickinson,et al.  Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels , 2004 .

[243]  Z. M. Ali,et al.  A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits , 2004 .

[244]  S. Ring,et al.  Physicochemical studies of pectin/poly-L-lysine gelation. , 2004, Carbohydrate research.

[245]  E. Morris,et al.  Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin , 2004 .

[246]  F. Lajolo,et al.  Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit (Carica papaya) , 2004 .

[247]  E. Morris,et al.  Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding , 2004 .

[248]  E. Morris,et al.  Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols , 2004 .

[249]  K. Dewettinck,et al.  Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins , 2004 .

[250]  D. Mcclements,et al.  Factors Influencing the Production of O/W Emulsions Stabilized by β-Lactoglobulin–Pectin Membranes , 2004 .

[251]  C. Kruif,et al.  On the mechanism of stabilisation of acidified milk drinks by pectin , 2004 .

[252]  Yukinori Sato,et al.  Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions , 2004 .

[253]  E. Morris,et al.  Effect of polymeric cosolutes on calcium pectinate gelation. Part 3. Gum arabic and overview , 2004 .

[254]  E. Morris,et al.  Effect of polymeric cosolutes on calcium pectinate gelation. Part 1. Galactomannans in comparison with partially depolymerised starches , 2004 .

[255]  F. Goycoolea,et al.  Linseed pectin: gelling properties and performance as an encapsulation matrix for shark liver oil , 2004 .

[256]  J. E. Lozano,et al.  Extraction and characterization of sunflower pectin , 2004 .

[257]  S. Cui,et al.  Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin , 2004 .

[258]  B. Novalès,et al.  Gelation of globular protein in presence of low methoxyl pectin: effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems , 2005 .

[259]  B. Novalès,et al.  Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions. , 2005, Biomacromolecules.

[260]  U. Einhorn-Stoll,et al.  Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating , 2005 .

[261]  I. Panchev,et al.  Improving pectin technology. , 2007 .