The effect of the degree of esterification on the hydrodynamic properties of citrus pectin
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Increasing the degree of esterification decreases the intrinsic viscosity of citrus pectin.
“A study comparing the effect of the citrus pectin's degree of esterification (DE) on the intrinsic viscosity showed that increasing the DE decreases the latter (Morris et al., 2000).”
From Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel (2023) · cites this paper as Morris et al., 2000
Pectin with lower DE is more rigid.
“They furthered that pectin with lower DE is more rigid.”
From Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel (2023) · cites this paper as Morris et al., 2000
Cited by
Sorted by citations
Happi Emaga, T., Ronkart, S. N., Robert, C., Wathelet, B., & Paquot, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.10.078 · Cited by 203 · see citing works
Ebrahim, S. A., Othman, H. A., Mosaad, M. M., & Hassabo, A. G. (2023) · Textiles · doi:10.3390/textiles3010003 · Cited by 38 · see citing works
Rivadeneira, J. P., Castillo-Israel, K. A. T., & Wu, T. (2023) · Food Research · doi:10.26656/fr.2017.7(1).770 · Cited by 3 · see citing works
Estribillo, A. G. M., Rivadeneira, J. P., Gaban, P. J. V., & Castillo-Israel, K. A. T. (2022) · Food Research · doi:10.26656/fr.2017.6(2).182 · Cited by 4 · see citing works
- Authors
- Morris, G.
- Affiliations
- University of Nottingham (GB)
- Corresponding author
- Morris, G
- ORCID
- Morris, G
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2000-05
- Volume
- 14
- Issue
- 3
- Pages
- 227-235
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2102858906
- Cited by
- 170
- References
- 0
- Citations by year
- 2026: 6 · 2025: 10 · 2024: 13 · 2023: 12 · 2022: 7 · 2021: 10 · 2020: 14 · 2019: 11 · 2018: 9 · 2017: 5 · 2016: 7 · 2015: 5 · 2014: 9 · 2013: 6 · 2012: 2
- FWCI
- 6.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- University of Huddersfield Repository (University of Huddersfield) (submittedVersion)
- 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
- Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
- Keywords
- citrus pectin, degree of esterification, hydrodynamic characteristics, chain conformation, chain stiffness, friction ratio, molecular weight, steric interactions, electrostatic interactions, polysaccharide structure
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
