Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,
4-linked d-galacturonic acids in common. They have been widely used as emulsifiers …

Aqueous polyurethane dispersions (PUDs) have recently emerged as important alternatives
to their solvent-based counterparts for various applications due to increasing health and …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

This study is the first to extract and characterize pectin from citrus physiological premature
fruit drop. The extraction yield of pectin reached 4.4% by acid hydrolysis method. The …

Dietary carbohydrate fibers are known to prevent immunological diseases common in
Western countries such as allergy and asthma but the underlying mechanisms are largely …

Additive manufacturing is revolutionizing processing in many applications including 3-D
food printing. So far the number of suitable printable materials for food is limited and the …

When adding β-glycerophosphate (β-GP), a weak base, to chitosan aqueous solutions, the
polymer remains in solution at neutral pH and room temperature, while homogeneous …

The microstructure of organogels based on monoglycerides of fatty acids (MAGs) and
policosanol and on different edible oils was investigated by using different techniques …

The objective was to study and model the effect of the main formulation variables on the
rheological and mechanical properties, colour and overall acceptability of apple jelly, and to …

The gel behavior of low methoxyl pectin (LMP), de-esterified by high hydrostatic pressure
(HHP)-assisted enzymatic method, was comparatively investigated in the presence of …