The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Extraction, structure, and emulsifying properties of pectin from potato pulp
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Citations
Cites
A simplification of the protein assay method of Lowry et al. which is more generally applicable
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Pectin structure and biosynthesis
MOHNEN, D. (2008) · Current Opinion in Plant Biology · doi:10.1016/j.pbi.2008.03.006 · Cited by 2,447
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
Ridley, B. L., O'Neill, M. A., & Mohnen, D. (2001) · Phytochemistry · doi:10.1016/s0031-9422(01)00113-3 · Cited by 1,912
The structure, function, and biosynthesis of plant cell wall pectic polysaccharides
Caffall, K. H., & Mohnen, D. (2009) · Carbohydrate Research · doi:10.1016/j.carres.2009.05.021 · Cited by 1,645
Pectin: cell biology and prospects for functional analysis
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Pectin: cell biology and prospects for functional analysis
Willats, W. G. T., McCartney, L., Mackie, W., & Knox, J. P. (2001) · Plant Molecular Biology · doi:10.1023/a:1010662911148 · Cited by 1,007
Fourier transform Raman and infrared spectroscopy of pectins
Synytsya, A. (2003) · Carbohydrate Polymers · doi:10.1016/s0144-8617(03)00158-9 · Cited by 651
Emulsion stabilizing properties of pectin
Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., & Mazoyer, J. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00027-4 · Cited by 510
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Research works printed but not linked: 7
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- Dalev, 1995, Emulsifying properties of protein–pectin complexes and their use in oil-containing foodstuffs, Journal of the Science of Food and Agriculture, 68, 203, 10.1002/jsfa.2740680211 · doi:10.1002/jsfa.2740680211
- Donaghy, 1994, The use of Kluyveromyces fragilis for the extraction of orange peel pectins, Journal of Applied Microbiology, 76, 506
- Khodaei, 2016, Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-product, Food Chemistry, 190, 495, 10.1016/j.foodchem.2015.05.082 · DOI
- Taylor, 1993, A colorimetric method for the quantitation of galacturonic acid, Applied Biochemistry and Biotechnology, 43, 51, 10.1007/BF02916430 · doi:10.1007/bf02916430
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Cited by
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.022 · Cited by 678
Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review
Gawkowska, D., Cybulska, J., & Zdunek, A. (2018) · Polymers · doi:10.3390/polym10070762 · Cited by 490
Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108741 · Cited by 90
Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136758 · Cited by 33
Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas
Zhuang, H., Chu, S., Wang, P., Zhou, B., Han, L., Yu, X., Fu, Q., & Li, S. (2019) · Molecules · doi:10.3390/molecules24091819 · Cited by 22
Metadata
- Authors
- Yang, J.-S., Mu, T.-H., & Ma, M.-M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2018-04
- Volume
- 244
- Pages
- 197-205
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2763397432
- Cited by
- 363
- References
- 35
- FWCI
- 18.18
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Funders
- National Key R&D Program of China (2016YFE0133600)
- Public Welfare Industry (Agriculture) Research Project of China (201503001-2)
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- Yang, J.-S., Mu, T.-H., & Ma, M.-M. (2018). Extraction, structure, and emulsifying properties of pectin from potato pulp. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.10.059
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
