Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp

scientific article published on 16 October 2017

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

article

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Expression analysis of candidate cell wall-related genes associated with changes in pectin biochemistry during postharvest apple softening

article

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

article

Fe 2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn 2+ interaction

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

article

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

scholarly article by Clare Kyomugasho et al published December 2015 in Food Chemistry

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

article

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

scientific article published on 18 August 2017

Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

article published in 2015

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

scientific article

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

article by Avi Shpigelman et al published August 2014 in Food Hydrocolloids

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions