Related references
Note: Only part of the references are listed.Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization
Ming Xu et al.
FOOD HYDROCOLLOIDS (2020)
Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste
Animesh Singh Sengar et al.
ULTRASONICS SONOCHEMISTRY (2020)
Biopolymers for hydrogels in cosmetics: review
Stanislaw Mitura et al.
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE (2020)
Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities
Guoguang Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Applications of Natural, Semi-Synthetic, and Synthetic Polymers in Cosmetic Formulations
Thais F. R. Alves et al.
COSMETICS (2020)
Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass
Flavia Roberta B. Marenda et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method
Pattrathip Rodsamran et al.
FOOD CHEMISTRY (2019)
Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization
Milad Kazemi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin
Xiaowen Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Properties of Pectin Extracted from Vietnamese Mango Peels
Hoa H. D. Nguyen et al.
FOODS (2019)
Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
Milad Kazemi et al.
FOOD CHEMISTRY (2019)
Interactions between pectin and cellulose in primary plant cell walls
Suzanne E. Broxterman et al.
CARBOHYDRATE POLYMERS (2018)
Structure-Function Relationships in Pectin Emulsification
F. M. Kpodo et al.
FOOD BIOPHYSICS (2018)
Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates
Xiaobin Ma et al.
FOOD HYDROCOLLOIDS (2018)
Applications of power ultrasound in oriented modification and degradation of pectin: A review
Wenjun Wang et al.
JOURNAL OF FOOD ENGINEERING (2018)
Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel
Shu-Ying Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach
Olugbenga Abiola Fakayode et al.
JOURNAL OF ANALYTICAL SCIENCE AND TECHNOLOGY (2018)
Optimization of continuous and intermittent microwave extraction of pectin from banana peels
Gabriela John Swamy et al.
FOOD CHEMISTRY (2017)
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
C. L. O. Petkowicz et al.
FOOD HYDROCOLLOIDS (2017)
Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review
Aqdas Noreen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Ultrasonic degradation of sweet potato pectin and its antioxidant activity
Fredrick Onyango Ogutu et al.
ULTRASONICS SONOCHEMISTRY (2017)
Emerging concepts in the nutraceutical and functional properties of pectin-A Review
Farah Naqash et al.
CARBOHYDRATE POLYMERS (2017)
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
Wenjun Wang et al.
FOOD HYDROCOLLOIDS (2016)
Utilization of Watermelon Rind Waste as a Potential Source of Dietary Fiber to Improve Health Promoting Properties and Reduce Glycemic Index for Cookie Making
Phisut Naknaen et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus
Laura J. Denman et al.
CARBOHYDRATE POLYMERS (2015)
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
Wenjun Wang et al.
FOOD CHEMISTRY (2015)
Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding
Fatima Rubio-Senent et al.
FOOD HYDROCOLLOIDS (2015)
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
U. S. Schmidt et al.
FOOD BIOPHYSICS (2015)
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
Safa Karaman et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Sustainable production of pectin from lime peel by high hydrostatic pressure treatment
Mahsa Naghshineh et al.
FOOD CHEMISTRY (2013)
Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit
Homa Bagherian et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2011)
Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems
Parag R. Gogate et al.
CHEMICAL ENGINEERING JOURNAL (2011)
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch et al.
FOOD CHEMISTRY (2011)
Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design
Wong Weng Wai et al.
FOOD AND BIOPRODUCTS PROCESSING (2010)
Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)
S. G. Kulkarni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Interfacial and foaming properties of soy protein and their hydrolysates
Karina D. Martinez et al.
FOOD HYDROCOLLOIDS (2009)
A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
U Gonzales-Barron et al.
JOURNAL OF FOOD ENGINEERING (2006)
Widespread occurrence of a covalent linkage between xyloglucan and acidic polysaccharides in suspension-cultured angiosperm cells
ZA Popper et al.
ANNALS OF BOTANY (2005)
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
CC Sánchez et al.
FOOD HYDROCOLLOIDS (2005)
The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin
M Kratchanova et al.
CARBOHYDRATE POLYMERS (2004)
Share Paper
