Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent

Molecular Basis of Ca²⁺-Induced Gelation in Alginates and Pectins:  The Egg-Box Model Revisited

Isabelle Braccini, Serge Pérez · Biomacromolecules · 2001 · 1.1K citations

Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy

RAVIN GNANASAMBANDAM · Food Chemistry · 2000 · 654 citations

Food Chemistry, Engineering, Pectin Degree +8

Characterization of pectin extracted from banana peels of different varieties

Phaviphu Khamsucharit, Kamlai Laohaphatanalert, P. Gavinlertvatana et al. · Food Science and Biotechnology · 2017 · 206 citations · Full text

Food Chemistry, Botany, Food Analysis +4

Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

Thomas Happi Emaga, Sébastien Ronkart, Christelle A. M. Robert et al. · Food Chemistry · 2007 · 200 citations

Food Chemistry, Food Analysis, Agricultural Economics +6

Extraction of pectins with different degrees of esterification from mulberry branch bark

Lin Liu, Jing Cao, Jian Huang et al. · Bioresource Technology · 2010 · 190 citations

Food Chemistry, Mulberry Branch Bark, Biomanufacturing +1