Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has
attracted the attention of a large number of researchers due to its huge health benefits …

Pectin stabilized emulgel was fabricated following an emulsion guided approach. Properties
of emulgel strongly depend on the properties of the emulsion which in turn is affected by the …

Leaf protein can be obtained cost-efficiently by alkaline extraction, but overuse of chemicals
and low quality of (denatured) protein limits its application. The research objective was to …

Gum tragacanth samples from six species of Iranian Astragalus bush plants (“goat's-horn”)
were evaluated for their emulsion stabilizing effects and their detailed chemical composition …

Fruits, vegetables, and other plant-based foods are particularly important as they are source
of dietary carbohydrates, and therefore much of the energy in the adult diet. Plant food also …

The pectin from different sources varies in view of major domains (homogalacturonan HG,
rhamnogalacturonan, RG-I or RG-II) and extent of esterification determining major functional …

Abstract Arabinoxylans (AX) gels at 4%(w/v) were prepared using laccase (LAX gels) or
peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic …

Bioethanol and Natural Resources: Substrates, Chemistry and Engineered Systems
provides a comprehensive review of feedstocks, physiochemical and biological …

Gum tragacanth derived from the plant (Astragalus sp.) has a long history of use as a
stabilizing, viscosityenhancing agent in food emulsions. The gum is mainly produced in the …