Pectin represents a very heterogeneous biopolymer whose functionality remains largely
puzzling. The link between the pectin fine structure and functional properties with relevance …

The role of food hydrocolloids in dairy products is reviewed considering the basic aspects of
the mixing behaviour of biopolymer solutions and polymer interactions with colloidal …

Industrial pectins are a specific group of carbohydrate polymers composed largely of
galacturonic acid units, part of the wider class of plant pectic substances. The normal raw …

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

At present, the available information on recovery of pectin from pomelo peel is still limited.
Moreover, the extraction parameters depend on the raw material and the preferred …

In the present study, the effect of microwave-assisted extraction conditions on the
simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) …

Three Moroccan citrus peels, such as orange, lemon, and bigarade, were chosen to extract
the pectin using Box Behnken Design. At a temperature of 90° C, pH= 1.5, and extraction …

Pectins have anti-inflammatory effects via Toll-like receptor (TLR) inhibition in a degree of
methyl-esterification-(DM)-dependent manner. However, pectins also vary in distribution of …

Pectins are a complex group of structural heteropolysaccharides containing mostly
galacturonic acid units. They are present in the primary cell walls and middle lamella of …

Although polysaccharides are frequently used in foods, detailed characterization and/or
identification of their structures using a single method remains a challenge. We investigated …