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Original Articles

Process–Structure–Function Relations of Pectin in Food

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Shikai Zhang, Geoffrey I. N. Waterhouse, Fangzhou Xu, Ziyang He, Yuyi Du, Yujing Lian, Peng Wu & Dongxiao Sun-Waterhouse. (2023) Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Critical Reviews in Food Science and Nutrition 63:19, pages 3386-3419.
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Hui Niu, Zuman Dou, Keke Hou, Wenduo Wang, Xianxiang Chen, Xianwei Chen, Haiming Chen & Xiong Fu. (2023) A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Leticia Elizondo-Montemayor, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Niria Treviño-Saldaña, Luis M. Marín-Obispo, Ingrid P. Ibarra-Garza, Luis E. Garcia-Amezquita, Armando Del Follo-Martínez, Jorge Welti-Chanes & Carmen Hernández-Brenes. (2020) High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp. CyTA - Journal of Food 18:1, pages 203-215.
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Articles from other publishers (108)

Tomohiro Kagawa & Ippei Yamaoka. (2024) Intragastric infusion of a liquid diet with low-methoxyl pectin alleviates fecal inconsistency and local proinflammatory cytokine expression in lipopolysaccharide-septic rats. Nutrition 118, pages 112271.
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Jin Li, Chao Peng, Aihua Mao, Mingqi Zhong & Zhong Hu. (2024) An overview of microbial enzymatic approaches for pectin degradation. International Journal of Biological Macromolecules 254, pages 127804.
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Tomohiro Kagawa, Erika Mori & Ippei Yamaoka. (2023) Fluorescence imaging around the abdomen allows evaluation of gastrointestinal retention of various forms of diet in mice. Nutrition 116, pages 112162.
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Yuanyuan Yue, Botao Wang, Wenxia Xi, Xin Liu, Sheng Tang, Xiang Tan, Guijie Li, Linhua Huang, Ya Liu & Junying Bai. (2023) Modification methods, biological activities and applications of pectin: A review. International Journal of Biological Macromolecules 253, pages 127523.
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Wei Zhao, Yixiang Xu, Christina Dorado, Hoa K. Chau, Arland T. Hotchkiss & Randall G. Cameron. (2023) Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties. Food Hydrocolloids, pages 109516.
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Vinith Kumar & Jagan Mohan Rao Tingirikari. (2023) Degree of methylation: A key to the functional properties of low methylated pectin derived from pectin rich agrowaste. Food Bioscience 56, pages 103386.
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Jinfeng Chen, Yanli Cui, Wanlu Shi, Fumin Yang, Yunxiang Ma, Shenggui Zhang & Yue Wang. (2023) Thiolation modification of pectin effectively alleviates the weakening of wheat gluten network caused by natural pectin. Food Hydrocolloids 144, pages 109033.
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J. Van Audenhove, T. Bernaerts, N.I. Putri, A.M. Van Loey & M.E. Hendrickx. (2023) The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques. Food Hydrocolloids 142, pages 108814.
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Shuang Hu, Rui Zhu, Xing-Ye Yu, Bao-Teng Wang, Hong-Hua Ruan & Feng-Jie Jin. (2023) A High-Quality Genome Sequence of the Penicillium oxalicum 5-18 Strain Isolated from a Poplar Plantation Provides Insights into Its Lignocellulose Degradation. International Journal of Molecular Sciences 24:16, pages 12745.
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Patricia Tello, Nuria Calero, Jenifer Santos & Luis A. Trujillo-Cayado. (2023) Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin. Pharmaceutics 15:8, pages 2067.
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Jiakai Liu, Wei Wang, Hao Qu, Xiufang Xiong & Xingshu Li. (2023) Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue. Journal of Food Engineering 351, pages 111516.
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Shuhan Feng, Jianyong Yi, Youchuan Ma & Jinfeng Bi. (2023) The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions. Food Hydrocolloids 141, pages 108741.
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Meigui Huang, Yan Sun & Chen Tan. (2023) Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocolloids 140, pages 108682.
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Kai Hu, Dongyan Chen, Mengting Chen, Aoli Xiang, Bijun Xie & Zhida Sun. (2023) Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocolloids 140, pages 108623.
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Swarup Roy, Ruchir Priyadarshi, Łukasz Łopusiewicz, Deblina Biswas, Vinay Chandel & Jong-Whan Rhim. (2023) Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. International Journal of Biological Macromolecules 239, pages 124248.
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Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, Chen Chen, Huaide Xu & Xinman Lou. (2023) Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction. Food Chemistry 407, pages 135199.
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Jiaxing Hu, Jinfeng Bi, Xuan Li, Xinye Wu, Wenyue Wang & Qingting Yu. (2023) Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing. Carbohydrate Polymers 307, pages 120641.
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Richika Ganjoo, Shveta Sharma, Chandrabhan Verma, M.A. Quraishi & Ashish Kumar. (2023) Heteropolysaccharides in sustainable corrosion inhibition: 4E (Energy, Economy, Ecology, and Effectivity) dimensions. International Journal of Biological Macromolecules 235, pages 123571.
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Mona Miran, Maryam Salami, Zahra Emam-Djomeh, F. Javier Moreno & Antonia Montilla. 2023. Handbook of Natural Polymers, Volume 1. Handbook of Natural Polymers, Volume 1 369 398 .
Pengfei Tian, Adrien Lemaire, Fabien Sénéchal, Olivier Habrylo, Viviane Antonietti, Pascal Sonnet, Valérie Lefebvre, Frederikke Isa Marin, Robert B. Best, Jérôme Pelloux & Davide Mercadante. (2022) Design of a Protein with Improved Thermal Stability by an Evolution‐Based Generative Model. Angewandte Chemie International Edition 61:50.
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Pengfei Tian, Adrien Lemaire, Fabien Sénéchal, Olivier Habrylo, Viviane Antonietti, Pascal Sonnet, Valérie Lefebvre, Frederikke Isa Marin, Robert B. Best, Jérôme Pelloux & Davide Mercadante. (2022) Design of a Protein with Improved Thermal Stability by an Evolution‐Based Generative Model. Angewandte Chemie 134:50.
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Yeming Bai & Robert G. Gilbert. (2022) Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review. Nutrients 14:23, pages 5107.
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Wei Zhao, Yang Kim & Randall G. Cameron. (2022) A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties. Food Hydrocolloids 133, pages 107988.
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Jessika N. Humerez-Flores, Sarah H.E. Verkempinck, Ann M. Van Loey, Paula Moldenaers & Marc E. Hendrickx. (2022) Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability. Food Hydrocolloids 132, pages 107841.
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Yiting Guo, Bengang Wu, Xiuyu Guo, Dandan Liu, Chengcheng Qiu & Haile Ma. (2022) Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure. Food Chemistry 393, pages 133335.
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Anely Maciel de Melo, Bruno Patrício Costa, Mônica Ikeda & Rosemary Hoffmann Ribani. (2022) Identification of bioactive compounds, morphology, and nutritional composition of bacupari (Garcinia brasiliensis (Mart)) pulp powder in two stages of maturation – A short communication. Food Chemistry 391, pages 133279.
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Vinay Chandel, Deblina Biswas, Swarup Roy, Devina Vaidya, Anil Verma & Anil Gupta. (2022) Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 11:17, pages 2683.
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Mo Zhou, Jinfeng Bi, Cong Li & Jiaxin Chen. (2022) Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocolloids 130, pages 107696.
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Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Sophie Delbaere, Ilke Caveye, Ann M. Van Loey & Marc E. Hendrickx. (2022) Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material. Food Hydrocolloids 130, pages 107688.
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Grace Anne P. Alcantara, Prince Joseph V. Gaban, Joel Padilla Rivadeneira & Katherine Ann T. Castillo-Israel. (2022) Citric Acid Method Optimization for Pectin Extraction from Unripe ‘Saba’ Banana (<i>Musa acuminata X Musa balbisiana</i> BBB) Peels. Materials Science Forum 1069, pages 219-230.
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Iryna Dron, Nataliia Nosovа, Nataliia Fihurka, Natalya Bukartyk, Zorіana Nadashkevych, Serhii Varvarenko & Volodymyr Samaryk. (2022) Investigation of Hydrogel Sheets Based on Highly Esterified Pectin. Chemistry & Chemical Technology 16:2, pages 220-226.
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Li Zhu, Ankita Mukherjee, Clare Kyomugasho, Dongyan Chen & Marc Hendrickx. (2022) Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds. Food Research International 156, pages 111315.
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Pengpu Wang, Guoyu Sun, Pei Lu, Yanbing Liu, Yuchen Zhu & Fang Chen. (2022) Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food Chemistry 378, pages 132095.
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Gulen Oytun Akalin, Oznur Oztuna Taner & Tolga Taner. (2021) The preparation, characterization and antibacterial properties of chitosan/pectin silver nanoparticle films. Polymer Bulletin 79:6, pages 3495-3512.
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Maria Maisto, Elisabetta Schiano, Ettore Novellino, Vincenzo Piccolo, Fortuna Iannuzzo, Emanuela Salviati, Vincenzo Summa, Giuseppe Annunziata & Gian Carlo Tenore. (2022) Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product. Foods 11:10, pages 1453.
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Yu Chen, Cancan Zhu, Yuqiang Zhao, Shijie Zhang & Wu Wang. (2022) Transcriptomics Integrated with Changes in Cell Wall Material of Chestnut (Castanea mollissima Blume) during Storage Provides a New Insight into the “Calcification” Process. Foods 11:8, pages 1136.
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Wentao Zhang, Sijia Xu, Min Gao, Sijia Peng, Lingyun Chen, Fei Lao, Xiaojun Liao & Jihong Wu. (2022) Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties. Food Hydrocolloids 125, pages 107439.
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Jessika N. Humerez-Flores, Sarah H.E. Verkempinck, Margot De Bie, Clare Kyomugasho, Ann M. Van Loey, Paula Moldenaers & Marc E. Hendrickx. (2022) Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential. Food Hydrocolloids 125, pages 107343.
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Feng Zhang, Aurore Labourel, Mireille Haon, Minna Kemppainen, Emilie Da Silva Machado, Nicolas Brouilly, Claire Veneault‐Fourrey, Annegret Kohler, Marie‐Noëlle Rosso, Alejandro Pardo, Bernard Henrissat, Jean‐Guy Berrin & Francis Martin. (2022) The ectomycorrhizal basidiomycete Laccaria bicolor releases a GH28 polygalacturonase that plays a key role in symbiosis establishment . New Phytologist 233:6, pages 2534-2547.
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Jiefen Cui, Feng Wang, Chengying Zhao, Shuaishuai Zhou & Jinkai Zheng. (2022) Orange Pectin with Compact Conformation Effectively Alleviates Acute Colitis in Mice. Journal of Agricultural and Food Chemistry 70:5, pages 1704-1714.
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Sabrina Scharf, Anne‐Katrin Kersten, Peter Lentzsch & Peter Meurer. (2022) Analysis of pectolytic enzymes and Alternaria spp . in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbers . Journal of Food Science 87:2, pages 808-818.
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Jinfeng Chen, Yanli Cui, Yunxiang Ma & Shenggui Zhang. (2022) The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate. Carbohydrate Polymers 277, pages 118849.
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Diako Khodaei, Mohammad Nejatian, Hassan Ahmadi Gavlighi, Farhad Garavand & Ilaria Cacciotti. (2022) Utilization of Bitter Orange Seed as a Novel Pectin Source: Compositional and Rheological Characterization. Journal of Renewable Materials 10:11, pages 2805-2817.
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Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao & Liang Zhao. (2021) A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods 10:12, pages 3069.
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Qibo Zhang, Lu Cheng, Xutong Ma, Xin Zhou & Yong Xu. (2021) Revalorization of sunflower stalk pith as feedstock for the coproduction of pectin and glucose using a two-step dilute acid pretreatment process. Biotechnology for Biofuels 14:1.
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Lucie G. Moens, Karolien Plas, Jean-Claude Van Ceunebroeck, Ann M. Van Loey & Marc E.G. Hendrickx. (2021) Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking. Innovative Food Science & Emerging Technologies 74, pages 102830.
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Lucie G. Moens, Joséphine Van Wambeke, Elien De Laet, Jean-Claude Van Ceunebroeck, Peter Goos, Ann M. Van Loey & Marc E.G. Hendrickx. (2021) Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments. Innovative Food Science & Emerging Technologies 74, pages 102826.
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Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Xinye Wu, Youchuan Ma & Ruiping Li. (2021) Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation. Carbohydrate Polymers 269, pages 118326.
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Maria C. Millan-Linares, Sergio Montserrat-de la Paz & Maria E. Martin. (2021) Pectins and Olive Pectins: From Biotechnology to Human Health. Biology 10:9, pages 860.
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Luis Henrique Reichembach & Carmen Lúcia de Oliveira Petkowicz. (2021) Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocolloids 118, pages 106824.
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Saliha Karaman & Tulay Ozcan. (2021) Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic. International Journal of Dairy Technology 74:3, pages 505-517.
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Mo Zhou, Jinfeng Bi, Jian Lyu, Jiaxin Chen, Ruixue Wang, Xuan Liu & Aurore Richel. (2021) Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin. Food Hydrocolloids 117, pages 106721.
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Jessika N. Humerez-Flores, Sarah H. E. Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M. Van Loey & Marc E. Hendrickx. (2021) Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties. Foods 10:7, pages 1586.
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Babak Jaleh, Mahmoud Nasrollahzadeh, Atefeh Nasri, Mahtab Eslamipanah, Aida Moradi & Zahra Nezafat. (2021) Biopolymer-derived (nano)catalysts for hydrogen evolution via hydrolysis of hydrides and electrochemical and photocatalytic techniques: A review. International Journal of Biological Macromolecules 182, pages 1056-1090.
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Abouzar Karimi, Milad Kazemi, Sara Amiri Samani & Jesus Simal-Gandara. (2021) Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends in Food Science & Technology 112, pages 518-531.
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Lucie G. Moens, Wenzi Huang, Ann M. Van Loey & Marc E.G. Hendrickx. (2021) Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking. Innovative Food Science & Emerging Technologies 70, pages 102700.
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Lucie G. Moens, Elien De Laet, Jean-Claude Van Ceunebroeck, Ann M. Van Loey & Marc E.G. Hendrickx. (2021) Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.). LWT 138, pages 110600.
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Mo Zhou, Jinfeng Bi, Jiaxin Chen, Ruixue Wang & Aurore Richel. (2021) Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources. Food Hydrocolloids 112, pages 106350.
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Anuj Niroula, Tanesh D. Gamot, Chien Wei Ooi & Sushil Dhital. (2021) Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects. Food Hydrocolloids 112, pages 106303.
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Chun Wang, Wen-Yi Qiu, Ting-Ting Chen & Jing-Kun Yan. (2021) Effects of structural and conformational characteristics of citrus pectin on its functional properties. Food Chemistry 339, pages 128064.
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Alvaro Ferreira-Lazarte, Javier Fernández, Pablo Gallego-Lobillo, Claudio J. Villar, Felipe Lombó, F. Javier Moreno & Mar Villamiel. (2021) Behaviour of citrus pectin and modified citrus pectin in an azoxymethane/dextran sodium sulfate (AOM/DSS)-induced rat colorectal carcinogenesis model. International Journal of Biological Macromolecules 167, pages 1349-1360.
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Li Li, Xianli Gao, Jiguang Liu, Bimal Chitrakar, Bo Wang & Yuchuan Wang. (2021) Hawthorn pectin: Extraction, function and utilization. Current Research in Food Science 4, pages 429-435.
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