In this work, nanostructured pectin aerogels were prepared via a sol-gel process and
subsequent drying under supercritical conditions. To this end, three commercially available …

This study assessed the processing parameters and mechanism of pectin extraction and
pectin qualities from freeze-dried (FD) pretreatment watermelon peel. The optimal extraction …

The gel properties of pectin are significantly connected with its molecular structure. In this
paper, we investigated the relationship between low methoxyl pectin (LMP) molecular …

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts
textural and gelling properties to a wide range of food systems. Up to the last decade, pectin …

Red grape pomace (GP), as an underutilized waste of wine and juice production units, was
utilized as a valuable source of pectin (GPP) and extract (GPE). The co-extraction of GPP …

The effects of electron beam irradiation (EBI) pretreatment on the extraction, structure,
functional, and biological properties of pectin from spaghetti squash peel were investigated …

Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at
room temperature in which pectin is considered as the main gelling component. However …

Citrus pectin is the main source of commercial pectin, which is widely used as an
emulsifying and gelling agent. However, there is no information on the chemical structure of …

The structural characteristics of pectin vary considerably among varieties, which causes
differences in gel properties. In this study, the relationships among the primary structure …

Polyphenol-rich pectin extracts obtained from persimmon waste might have great potential
due to their emulsification capacity. Their emulsion stabilizing properties may be influenced …