Acetylated polysaccharides refer to polysaccharides containing acetyl groups on sugar
units. In the past, the acetylation modification of wall polysaccharides has been a hot …

Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …

In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties
compared to commercial citrus peel pectin and apple pectin, with emulsifying properties …

This study investigated the valorization of novel HG-type hybrid citrus pectins derived from
three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as …

Pectins are complex polysaccharides that are widely found in plant cells and have a variety
of bioactivities. However, the high molecular weights (Mw) and complex structures of natural …

To systematically study the relationship between structural and emulsification properties of
okra polysaccharide, OPW (okra polysaccharide extracted by water), OPH (okra …

Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40–50%, 20–30%
and 5–10%) were prepared from commercially available citrus pectin using high hydrostatic …

Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study
investigates different extraction methods, including cold-water (CW), hot-water (HW) …

In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were
prepared and the physiochemical properties were assessed. Results showed that the TFP …

This study evaluates the performance of forward osmosis (FO) to concentrate and dewater
apple pomace extract for subsequent pectin recovery. After pretreatment by sieve filtration …