Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit

Guillermo D. Manrique, Franco Maria Lajolo · Postharvest Biology and Technology · 2002 · 441 citations

Agriculture, Chemistry, Food Science +14

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 243 citations

Agriculture, Food Science, Microbiology +12

Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

Hui Wang, Jun Wang, Arun S. Mujumdar et al. · Food Hydrocolloids · 2021 · 220 citations

Agriculture, Food Science, Horticultural Sciences +16

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Miete Celus, Clare Kyomugasho, Ann Van Loey et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 186 citations · Full text

Pharmacy, Chemistry, Food Science +17

Non‐enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

Daniel N. Sila, Chantal Smout, Franklin Elliot et al. · Journal of Food Science · 2006 · 177 citations

Agriculture, Food Science, Food Chemistry +15