Pectin Gelation is a physicochemical process in carbohydrate polymer science wherein pectin molecules form a three-dimensional network structure through cross-linking, primarily mediated by calcium ions or acidification, resulting in the transformation of a liquid dispersion into a semi-solid gel phase.
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Pectin, a versatile polysaccharide present in plant cell walls
Alphons G. J. Voragen, Gerd‐Jan Coenen, René Verhoef et al. · Structural Chemistry · 2009 · 1.2K citations · Full text
Structure and properties of pectin gels in plant cell walls
Plant Cell & Environment · 1984 · 575 citations
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State Key Laboratory of Food Science and Technology
Wuxi, China
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Chinese Academy of Agricultural Sciences
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Beijing, China
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- Food Hydrocolloids
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