Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels

Ion binding on polyuronates - alginate and pectin

Rudolf Kohn · Pure and Applied Chemistry · 1975 · 318 citations · Full text

Life Sciences, Biochemistry, Polymer Chemistry +3

Thermally reversible acid-induced gelation of low-methoxy pectin

P.M. Gilsenan, R.K. Richardson, E.R. Morris · Carbohydrate Polymers · 2000 · 198 citations

Natural Sciences, Biochemistry, Food Science +14

Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification

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Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Valérie Vancauwenberghe, Louise Katalagarianakis, Zi Wang et al. · Innovative Food Science & Emerging Technologies · 2017 · 184 citations

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Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

Vasiliki Evageliou · Carbohydrate Polymers · 2000 · 160 citations

Natural Sciences, Food Science, Materials Science +14