The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers
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In the citing paper
“Calcium citrate's low solubility in water was improved by the addition of GDL, an acidulant that slowly dissociates to gluconic acid at low temperatures [34].”
From Ultrasound-Assisted Extraction of Pectin from 'Saba' Banana Peel Waste: Optimization and Rheology Study (2022) · cites this paper as [34]
Citations
Cites
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
Research works printed but not linked: 17
- Arkarapanthu, 2005, Gel extracted from Khruea-ma-noi (Cyclea barbata Miers) leaves: Chemical composition and gelation properties, Journal of the Science of Food and Agriculture, 85, 1741, 10.1002/jsfa.2116 · DOI
- Capel, 2006, Calcium and acid induced gelation of (amidated) low methoxyl pectin, Food Hydrocolloids, 20, 901, 10.1016/j.foodhyd.2005.09.004 · DOI · Paper page
- Englyst, 1994, Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrophotometric measurement of constituent sugars, Analyst, 119, 1497, 10.1039/AN9941901497 · DOI
- Evageliou, 2000, Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels, Carbohydrate Polymers, 42, 245, 10.1016/S0144-8617(99)00191-5 · DOI
- Gilsenan, 2000, Thermally reversible acid-induced gelation of low-methoxy pectin, Carbohydrate Polymers, 41, 339, 10.1016/S0144-8617(99)00119-8 · DOI
- Gilsenan, 2003, Associative and segregative interactions between gelatin and low-methoxy pectin: Part 1. Associative interactions in the absence of Ca 2+, Food Hydrocolloids, 17, 723, 10.1016/S0268-005X(03)00094-8 · DOI
- Kooiman, 1969, Cold water‐extractable pectin in cell walls of plant leaves, Journal of the Science of Food and Agriculture, 20, 18, 10.1002/jsfa.2740200106 · DOI
- Lootens, 2003, Influence of pH, Ca concentration, temperature and amidation on the gelation of low-methoxyl pectin, Food Hydrocolloids, 17, 237, 10.1016/S0268-005X(02)00056-5 · DOI
- May, 1990, Industrial pectins–Sources, production and applications, Carbohydrate Polymers, 12, 79, 10.1016/0144-8617(90)90105-2 · DOI
- Mohnen, 2008, Pectin structure and biosynthesis, Current Opinion in Plant Biology, 11, 266, 10.1016/j.pbi.2008.03.006 · DOI · Paper page
- Rao, 1993, Rheological changes during gelation of high-methoxyl pectin fructose dispersions-effect of temperature and aging, Journal of Food Science, 58, 173, 10.1111/j.1365-2621.1993.tb03237.x · DOI
- Rascon-Chu, 2009, Pectin from low quality ‘Golden Delicious' apples: Composition and gelling capability, Food Chemistry, 116, 101, 10.1016/j.foodchem.2009.02.016 · DOI
- Scott, 1979, Colorimetric determination of hexuronic acids in plant materials, Analytical Chemistry, 51, 936, 10.1021/ac50043a036 · DOI
- Ström, 2007, Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels, Biomacromolecules, 8, 2668, 10.1021/bm070192r · DOI
- Videcoq, 2011, Influence of calcium on pectin methylesterase behaviour in the presence of medium methylated pectins, Carbohydrate Polymers, 86, 1657, 10.1016/j.carbpol.2011.06.081 · DOI
- Vincent, 2013, Micro-rheological behaviour and nonlinear rheology of networks assembled from polysaccharides from the plant cell wall, New Journal of Physics, 15, 035002, 10.1088/1367-2630/15/3/035002 · DOI
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Cited by
Sorted by citations
Egg-box model-based gelation of alginate and pectin: A review.
Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y.-P. (2020) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2020.116389 · Cited by 837
Yang, X., Nisar, T., Liang, D., Hou, Y., Sun, L., & Guo, Y.-R. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.12.006 · Cited by 174
Dziadek, M., Dziadek, K., Salagierski, S., Drozdowska, M., Serafim, A., Stancu, I., Szatkowski, P., Kopeć, A., Rajzer, I., Douglas, T., et al. (2022) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2022.119486 · Cited by 89
Zhang, C., Zhu, X.-X., Zhang, F., Yang, X., Ni, L., Zhang, W., Liu, Z.-B., & Zhang, Y.-Y. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105246 · Cited by 89
Zhang, T., Wang, Z., Yu, S., Guo, X., Ai, C., Tang, X., Chen, H., Lin, J., Zhang, X., & Meng, H. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106646 · Cited by 83
Metadata
- Authors
- Yuliarti, O., Hoon, A. L. S., & Chong, S. Y.
- Affiliations
- Singapore Polytechnic (SG)
- Massey University (NZ)
- Corresponding author
- Yuliarti, Oni
- Venue
- Food Structure
- Publisher
- Elsevier BV
- Published
- 2017-01
- Volume
- 11
- Pages
- 16-23
- ISSN
- 2213-3291 (ISSN-L)
- OpenAlex
- W2558478784
- Cited by
- 71
- References
- 0
- Citations by year
- 2026: 10 · 2025: 7 · 2024: 15 · 2023: 8 · 2022: 9 · 2021: 4 · 2020: 9 · 2019: 4 · 2018: 2 · 2017: 3
- FWCI
- 3.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Structure (publishedVersion)
- Funders
- CEPROCOR (11220100100502)
- CONICET (11220090100732)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- low methoxyl pectin, Cyclea barbata, acid-induced gelation, gel strength, pH effect, calcium ions, divalent ions, urea, hydrogen bonding, crosslinking, gel network structure, rheology
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