Concepedia

Pectinase Stability

Pectinase Stability is the biochemical property that denotes the capacity of pectinase enzymes to retain their structural conformation and catalytic activity under varying environmental conditions such as pH, temperature, and storage duration, within the context of food processing applications.

144

Publications

6K

Citations

452

Authors

169

Institutions

Publications per year

2017–2026

34

Parents

Publications

144

THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

Cornelis Versteeg, F.M. Rombouts, C. H. SPAANSEN et al. · Journal of Food Science · 1980 · 269 citations

, , +13

Solid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus

Eduardo Silva Martins, Davi Barbosa Pereira da Silva, Roberto da Silva et al. · Process Biochemistry · 2002 · 168 citations

, , +16

Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains

Sudeep Kc, J. S. Upadhyaya, Dev Raj Joshi et al. · Fermentation · 2020 · 159 citations · Full text

, , +16

Inactivation of Orange Pectinesterase by Combined High-Pressure and -Temperature Treatments:  A Kinetic Study

I. Van den Broeck, L. Ludikhuyze, Ann Van Loey et al. · Journal of Agricultural and Food Chemistry · 2000 · 137 citations

, , +17

HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES

B. A. EAGERMAN, A. H. Rouse · Journal of Food Science · 1976 · 134 citations

, , +9

1–5 of 144

Authors

452

  1. AV
    Ann Van Loey

    KU Leuven, Belgium

    16 publications · 935 citations

    16

    h-index

  2. MH
    Marc Hendrickx

    KU Leuven, Belgium

    16 publications · 935 citations

    16

    h-index

  3. TD
    Thomas Duvetter

    KU Leuven, Belgium

    5 publications · 263 citations

    5

    h-index

  4. DC
    Domenico Castaldo

    Experimental Station for the Industry of the Essential Oils and Citrus Products, Italy

    4 publications · 144 citations

    4

    h-index

  5. CS
    Chantal Smout

    KU Leuven, Belgium

    4 publications · 191 citations

    4

    h-index

1–5 of 452

Institutions

169

  1. KU Leuven

    Leuven, Belgium

    16 h-index

    84 publications

    5K citations

  2. University of Florida

    Gainesville, United States

    5 h-index

    14 publications

    837 citations

  3. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    5 h-index

    12 publications

    341 citations

  4. Experimental Station for the Food Preserving Industry

    Parma, Italy

    4 h-index

    12 publications

    378 citations

  5. University of Naples Federico II

    Naples, Italy

    4 h-index

    13 publications

    475 citations

  6. Universidade Federal do Rio Grande do Sul

    Porto Alegre, Brazil

    4 h-index

    20 publications

    684 citations

  7. Florida Department of Citrus

    Bartow, United States

    4 h-index

    10 publications

    753 citations

  8. Universidade de São Paulo

    São Paulo, Brazil

    4 h-index

    14 publications

    338 citations

1–8 of 169

Venues

  1. Journal of Agricultural and Food Chemistry

    13 publications · 753 citations

    13

    h-index

  2. Journal of Food Science

    JFS · 10 publications · 783 citations

    10

    h-index

  3. Food Chemistry

    6 publications · 245 citations

    6

    h-index

  4. Journal of the Science of Food and Agriculture

    5 publications · 156 citations

    5

    h-index

  5. Journal of Food Engineering

    5 publications · 245 citations

    5

    h-index

1–5