Patrick Boulenguer

Elucidation of the Emulsification Properties of Sugar Beet Pectin

Peter A. Williams, C. Sayers, Christer Viebke et al. · Journal of Agricultural and Food Chemistry · 2005 · 203 citations

Food Chemistry, Droplet Size, Engineering +13

Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin

Didier Lootens, François Capel, Dominique Durand et al. · Food Hydrocolloids · 2003 · 162 citations

Food Chemistry, Biopolymer Gel, Biomanufacturing +7

Stabilization mechanism of acid dairy drinks (ADD) induced by pectin

Matthew Larnet Laurent, Patrick Boulenguer · Food Hydrocolloids · 2003 · 155 citations

Food Chemistry, Biochemistry, Stabilization Mechanism +4

Calcium and acid induced gelation of (amidated) low methoxyl pectin

François Capel, Taco Nicolaï, Dominique Durand et al. · Food Hydrocolloids · 2005 · 141 citations

Acid Induced Gelation, Biomolecular Engineering, Biochemistry

Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities

Stéphanie Guillotin, Edwin J. Bakx, Patrick Boulenguer et al. · Carbohydrate Polymers · 2005 · 107 citations

Biology, Food Chemistry, Food Structure +8