Concepedia

Pectin Quality Parameters

Pectin Quality Parameters is a systematic metric that characterizes the functional and physicochemical attributes of pectin, such as degree of esterification, galacturonic acid content, and molecular weight, to determine its suitability for specific industrial and food applications.

301

Publications

15.9K

Citations

1.1K

Authors

340

Institutions

Publications per year

2017–2026

141

Parents

Publications

301

Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts

Beda M. Yapo, Christelle A. M. Robert, I. Etienne et al. · Food Chemistry · 2006 · 443 citations

, , +10

The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin

Maria Kratchanova, E. Pavlova, I. Panchev · Carbohydrate Polymers · 2004 · 313 citations

, , +16

Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

Jiefen Cui, Chengying Zhao, Liping Feng et al. · Trends in Food Science & Technology · 2021 · 299 citations

, , +15

Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design

Sébastien Levigne, Marie‐Christine Ralet, Jean-François Thibault · Carbohydrate Polymers · 2002 · 293 citations

, , +11

Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)

S. G. Kulkarni, P. Vijayanand · LWT · 2009 · 228 citations

, , +12

1–5 of 301

Authors

1.1K

  1. JB
    Jinfeng Bi

    Institute of Food Science and Technology, China

    6 publications · 244 citations

    6

    h-index

  2. BM
    Beda M. Yapo

    Université Nangui Abrogoua, Côte d’Ivoire

    6 publications · 789 citations

    6

    h-index

  3. XL
    Xuan Liu

    Chinese Academy of Agricultural Sciences, China

    5 publications · 202 citations

    5

    h-index

  4. MH
    Marc Hendrickx

    KU Leuven, Belgium

    5 publications · 233 citations

    5

    h-index

  5. LW
    Louise Wicker

    University of Georgia, United States

    5 publications · 151 citations

    5

    h-index

1–5 of 1.1K

Institutions

340

  1. Chinese Academy of Agricultural Sciences

    Beijing, China

    10 h-index

    52 publications

    3.1K citations

  2. China Agricultural University

    Beijing, China

    8 h-index

    40 publications

    2.4K citations

  3. Institute of Food Science and Technology

    Beijing, China

    8 h-index

    49 publications

    3K citations

  4. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    7 h-index

    26 publications

    1.7K citations

  5. Chiang Mai University

    Chiang Mai, Thailand

    7 h-index

    21 publications

    1.2K citations

  6. Ministry of Agriculture and Rural Affairs

    Beijing, China

    6 h-index

    41 publications

    2.2K citations

  7. Hajee Mohammad Danesh Science and Technology University

    Dinajpur, Bangladesh

    5 h-index

    21 publications

    912 citations

  8. KU Leuven

    Leuven, Belgium

    5 h-index

    28 publications

    1.3K citations

1–8 of 340

Venues

  1. Food Hydrocolloids

    26 publications · 2K citations

    21

    h-index

  2. Carbohydrate Polymers

    19 publications · 2K citations

    19

    h-index

  3. Journal of Food Science

    JFS · 21 publications · 617 citations

    17

    h-index

  4. Food Chemistry

    15 publications · 1.9K citations

    15

    h-index

  5. LWT

    15 publications · 1K citations

    14

    h-index

1–5