Journal ArticleDOI
Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
Siew Yin Chan,Wee Sim Choo,David J. Young,David J. Young,David J. Young,Xian Jun Loh,Xian Jun Loh +6 more
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TLDR
An overview of pectin from its origin to its physicochemical properties is presented and Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased is presented.About:
This article is published in Carbohydrate Polymers.The article was published on 2017-04-01. It has received 324 citations till now. The article focuses on the topics: Pectin.read more
Citations
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Egg-box model-based gelation of alginate and pectin: A review
TL;DR: The intrinsic and extrinsic factors that can influence the gelation of alginate and pectin were summarized and the similarity and difference in their gelation mechanism was summarized.
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Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties
Nadja Larsen,Carlota Bussolo de Souza,Lukasz Krych,Thiago Barbosa Cahú,Maria Wiese,Witold Kot,Karin Meyer Hansen,Andreas Blennow,Koen Venema,Lene Jespersen +9 more
TL;DR: The relationship between the structural properties of pectins and their potential to modulate composition and activity of the gut microbiota in a beneficial way is characterized and the features in pectin molecules linked to microbial alterations are identified.
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Extraction, purification and characterization of pectin from alternative sources with potential technological applications.
Florina Dranca,Mircea Oroian +1 more
TL;DR: This paper aims to give a complete perspective on the current state of pectin research by mainly focusing on recent research on the extraction ofpectin from other feasible sources, on the post-extraction stages of pECTin recovery from plant materials (purification and fractionation), and on the advancements in the study of the physical, chemical, rheological, and functional properties of pctin.
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An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
TL;DR: In this paper, the authors discuss the classification and properties of food polysaccharides, and subsequently outline their links to applications in improving the textural attributes of a wide range of food products, including emulsion-based foods, low calorie foods, restructured foods, gelatin free foods, breaded or battered foods, and frozen foods as well as wheaten foods.
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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
S.H.E. Verkempinck,Clare Kyomugasho,Laura Salvia-Trujillo,Laura Salvia-Trujillo,S. Denis,M. Bourgeois,A. Van Loey,Marc Hendrickx,Tara Grauwet +8 more
TL;DR: In this article, the physicochemical stability of oil-in-water emulsions was evaluated during short-term storage at 4 °C, showing that the destabilization phenomena observed were reversible as the particle size did not dramatically change over storage time.
References
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Biological interactions between polysaccharides and divalent cations: The egg‐box model
TL;DR: It is shown that spedfic binding of divalent cations to a polysaechafide polyelectro]ym, leading firm cohesion between the chains, can cause characteristic effects in the c~rcutar diehroism spectrum which are understandabb in terms of modem theo~, [ l ].
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Pectin structure and biosynthesis
TL;DR: New developments in understanding pectin structure, function, and biosynthesis indicate that these polysaccharides have roles in both primary and secondary cell walls.
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Chemistry and uses of pectin--a review.
TL;DR: The structure, chemistry of gelation, interactions, and industrial applications soft pectin are described.
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The structure, function, and biosynthesis of plant cell wall pectic polysaccharides.
TL;DR: The identification of glycosyltransferases involved in pectin synthesis is essential to the study of cell wall function in plant growth and development and for maximizing the value and use of plant polysaccharides in industry and human health.
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The stabilization of proteins by sucrose.
James Lee,Serge N. Timasheff +1 more
TL;DR: The results from theprotein-solvent interaction study indicate that sucrose is preferentially excluded from the protein domain, increasing the free energy of the system and leading to protein stabilization.