相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Xylitol: A review on the progress and challenges of its production by chemical route
Yaime Delgado Arcano et al.
CATALYSIS TODAY (2020)
Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel
Zahra Rahmani et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method
Jingxuan Ke et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Sugar-metal ion interaction: Crystal structure and spectroscopic study of potassium chloride complex with D-glucose, KCl•2C6H12O6
Xiao-Yan Kang et al.
JOURNAL OF MOLECULAR STRUCTURE (2020)
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
H. Kastner et al.
FOOD HYDROCOLLOIDS (2019)
Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study
Li Wan et al.
FOOD HYDROCOLLOIDS (2019)
Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification
Li Wan et al.
CARBOHYDRATE POLYMERS (2019)
Pectin-water interactions in foods - From powder to gel
Ulrike Einhorn-Stoll
FOOD HYDROCOLLOIDS (2018)
Temperature dependence of acid and calcium-induced low-methoxyl pectin gel extracted from Cyclea barbata Miers
Oni Yuliarti et al.
FOOD HYDROCOLLOIDS (2018)
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
Xi Yang et al.
FOOD HYDROCOLLOIDS (2018)
Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise
Chanchan Sun et al.
FOOD RESEARCH INTERNATIONAL (2018)
Subcritical water extraction of low methoxyl pectin from pomelo (Citrus grandis (L.) Osbeck) peels
Shan Qin Liew et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Strategies to reduce sugars in food
Rossella Di Monaco et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
Wanyou Han et al.
FOOD HYDROCOLLOIDS (2017)
Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
H. Kastner et al.
FOOD HYDROCOLLOIDS (2017)
Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains
Xiaoming Guo et al.
FOOD HYDROCOLLOIDS (2017)
Pectin as a rheology modifier: Origin, structure, commercial production and rheology
Siew Yin Chan et al.
CARBOHYDRATE POLYMERS (2017)
Ultrasound assisted extraction and characterization of pectin from tomato waste
Antonela Nincevic Grassino et al.
FOOD CHEMISTRY (2016)
Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins
Xiaoming Guo et al.
FOOD HYDROCOLLOIDS (2016)
Gelation of carrageenan: Effects of sugars and polyols
Richard Stenner et al.
FOOD HYDROCOLLOIDS (2016)
Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties
Seyed Saeid Hosseini et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure
Wenting Zhao et al.
FOOD HYDROCOLLOIDS (2015)
Rheological properties of natural low-methoxyl pectin extracted from sunflower head
Xiao Hua et al.
FOOD HYDROCOLLOIDS (2015)
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification
Chaiwut Gamonpilas et al.
JOURNAL OF FOOD ENGINEERING (2015)
Structure formation in sugar containing pectin gels - Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
H. Kastner et al.
FOOD CHEMISTRY (2014)
Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties
Sandra Martinez-Cervera et al.
FOOD HYDROCOLLOIDS (2014)
Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels
Oxana Tyapkova et al.
FOOD RESEARCH INTERNATIONAL (2014)
Novel banana peel pectin mediated green route for the synthesis of hydroxyapatite nanoparticles and their spectral characterization
D. Gopi et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2014)
Structure formation in sugar containing pectin gels - Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
H. Kastner et al.
FOOD HYDROCOLLOIDS (2012)
Gelation of gellan - A review
Edwin R. Morris et al.
FOOD HYDROCOLLOIDS (2012)
Microrheology of biomaterial hydrogelators
Kelly M. Schultz et al.
SOFT MATTER (2012)
Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels
Ilse Fraeye et al.
FOOD HYDROCOLLOIDS (2009)
Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase
Y. Kim et al.
JOURNAL OF FOOD SCIENCE (2008)
Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans
J. P. Doyle et al.
CARBOHYDRATE POLYMERS (2006)
Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels
C Lofgren et al.
BIOMACROMOLECULES (2006)
Interactions between metal ions and carbohydrates: the coordination behavior of neutral erythritol to transition metal ions
LM Yang et al.
JOURNAL OF INORGANIC BIOCHEMISTRY (2004)
Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols
A Tsoga et al.
FOOD HYDROCOLLOIDS (2004)
Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding
A Tsoga et al.
FOOD HYDROCOLLOIDS (2004)
Temperature dependence of the formation and melting of pectin-Ca2+ networks:: a rheological study
SM Cardoso et al.
FOOD HYDROCOLLOIDS (2003)
Interactions between metal ions and carbohydrates. Coordination behavior of neutral erythritol to Ca(II) and lanthanide ions
LM Yang et al.
INORGANIC CHEMISTRY (2003)
FT-IR spectroscopic investigations of hydrogen bonding in alcohol-hydrocarbon solutions
N Asprion et al.
FLUID PHASE EQUILIBRIA (2001)
Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
V Evageliou et al.
CARBOHYDRATE POLYMERS (2000)
Carbohydrates as ligands: coordination equilibria and structure of the metal complexes
B Gyurcsik et al.
COORDINATION CHEMISTRY REVIEWS (2000)