Concepedia

Pectin Solubility

Pectin Solubility is the physicochemical property that characterizes the capacity of pectin molecules to dissolve in aqueous media under specific conditions of pH, temperature, and ionic strength, distinguishing it from other pectin-related properties by its focus on the thermodynamic and kinetic aspects of solvation.

485

Publications

26.6K

Citations

1.6K

Authors

467

Institutions

Publications per year

2017–2026

209

Parents

Publications

485

Emulsion stabilizing properties of pectin

Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 507 citations

, , +10

Pectin extracted from apple pomace and citrus peel by subcritical water

Xin Wang, Quanru Chen, Xin Lü · Food Hydrocolloids · 2013 · 485 citations

, , +15

Temporal Sequence of Cell Wall Disassembly in Rapidly Ripening Melon Fruit1

Jocelyn K. C. Rose, Kristen A. Hadfield, John M. Labavitch et al. · PLANT PHYSIOLOGY · 1998 · 313 citations · Full text

, , +16

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

Pattrathip Rodsamran, Rungsinee Sothornvit · Food Chemistry · 2018 · 283 citations

, , +12

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

Jiayi Huang, Jin‐song Liao, Jun‐Ru Qi et al. · Food Hydrocolloids · 2020 · 265 citations

, , +16

1–5 of 485

Authors

1.6K

  1. HY
    Hongshun Yang

    National University of Singapore, Singapore

    9 publications · 582 citations

    9

    h-index

  2. UE
    Ulrike Einhorn-Stoll

    Technische Universität Berlin, Germany

    9 publications · 524 citations

    9

    h-index

  3. ML
    Marshall L. Fishman

    Eastern Regional Research Center, United States

    9 publications · 621 citations

    9

    h-index

  4. MH
    Marc Hendrickx

    KU Leuven, Belgium

    8 publications · 454 citations

    8

    h-index

  5. AV
    Ann Van Loey

    KU Leuven, Belgium

    7 publications · 421 citations

    7

    h-index

1–5 of 1.6K

Institutions

467

  1. Ministry of Agriculture and Rural Affairs

    Beijing, China

    13 h-index

    49 publications

    2.7K citations

  2. Institute of Food Science and Technology

    Beijing, China

    13 h-index

    55 publications

    2.7K citations

  3. China Agricultural University

    Beijing, China

    12 h-index

    44 publications

    1.9K citations

  4. South China University of Technology

    Guangzhou, China

    12 h-index

    43 publications

    3.1K citations

  5. Eastern Regional Research Center

    Wyndmoor, United States

    10 h-index

    34 publications

    2.1K citations

  6. Technische Universität Berlin

    Berlin, Germany

    10 h-index

    32 publications

    1.6K citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    10 h-index

    39 publications

    1.8K citations

  8. Chinese Academy of Agricultural Sciences

    Beijing, China

    10 h-index

    38 publications

    1.9K citations

1–8 of 467

Venues

  1. Food Hydrocolloids

    96 publications · 7.8K citations

    50

    h-index

  2. Carbohydrate Polymers

    54 publications · 3.3K citations

    36

    h-index

  3. 22

    h-index

  4. Food Chemistry

    27 publications · 1.9K citations

    21

    h-index

  5. Journal of Food Science

    JFS · 24 publications · 934 citations

    18

    h-index

1–5