Concepedia

Pectin Behavior

Pectin Behavior is a scientific construct that characterizes the physicochemical response and structural dynamics of pectin polysaccharides in varying concentration, pH, temperature, and ionic environments during fruit juice processing and gelation.

391

Publications

22.2K

Citations

1.4K

Authors

473

Institutions

Publications per year

2017–2026

183

Parents

Publications

391

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

Hadi Almasi, Saeedeh Azizi, Sajed Amjadi · Food Hydrocolloids · 2019 · 413 citations

, , +17

Calcium and the cell wall

Mauríce Demarty, Claudine Morvan, Michel Thellier · Plant Cell & Environment · 1984 · 399 citations

, , +17

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

Lifen Zhang, Xinqian Ye, Tian Ding et al. · Ultrasonics Sonochemistry · 2012 · 355 citations

, , +15

FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes

Alexis K. Chatjigakis, Christos Pappas, Niki Proxenia et al. · Carbohydrate Polymers · 1998 · 344 citations

, , +12

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 304 citations

, , +16

1–5 of 391

Authors

1.4K

  1. MH
    Marc Hendrickx

    KU Leuven, Belgium

    15 publications · 828 citations

    15

    h-index

  2. AV
    Ann Van Loey

    KU Leuven, Belgium

    14 publications · 795 citations

    14

    h-index

  3. FC
    Fusheng Chen

    Henan University of Technology, China

    8 publications · 448 citations

    8

    h-index

  4. CL
    Chengmei Liu

    State Key Laboratory of Food Science and Technology, China

    8 publications · 443 citations

    8

    h-index

  5. HY
    Hongshun Yang

    National University of Singapore, Singapore

    6 publications · 507 citations

    6

    h-index

1–5 of 1.4K

Institutions

473

  1. KU Leuven

    Leuven, Belgium

    15 h-index

    79 publications

    4.4K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    14 h-index

    71 publications

    4.6K citations

  3. Centre National de la Recherche Scientifique

    Paris, France

    12 h-index

    57 publications

    4.1K citations

  4. Henan University of Technology

    Zhengzhou, China

    10 h-index

    33 publications

    2.1K citations

  5. Nanchang University

    Nanchang, China

    10 h-index

    57 publications

    3K citations

  6. China Agricultural University

    Beijing, China

    9 h-index

    29 publications

    1.8K citations

  7. Huazhong Agricultural University

    Wuhan, China

    7 h-index

    44 publications

    2.2K citations

  8. Technische Universität Berlin

    Berlin, Germany

    7 h-index

    21 publications

    1.5K citations

1–8 of 473

Venues

  1. Food Hydrocolloids

    72 publications · 5.3K citations

    41

    h-index

  2. Carbohydrate Polymers

    49 publications · 2.9K citations

    31

    h-index

  3. Food Chemistry

    28 publications · 2K citations

    23

    h-index

  4. 22

    h-index

  5. Journal of Food Science

    JFS · 23 publications · 1K citations

    16

    h-index

1–5