Cited by 389Postharvest Quality and Shelf Life ManagementPolysaccharides and Plant Cell WallsFood composition and properties

The DOI matches its Crossref record; 198 of the 204 references it cites were found in a registry or an index.

Plant Cell Walls and Food Quality

Waldron, K.W., Parker, M.L., Smith, A.C.·2003·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/j.1541-4337.2003.tb00019.x

Open this paper in CoChat — free account

Abstract

Plant cell walls constitute the key structural components of plants and many plant‐based foods. They are well known for contributing to a range of “quality” characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality – the consumer, but within a whole food‐chain context. We conclude that effective exploitation of cell‐wall research in relation to optimizing quality requires an integrated approach taking into account the multi‐functional roles of plant cell walls, and the diversity of consumer‐related quality dimensions.

Integrity signals

Registry

Crossref · 10.1111/j.1541-4337.2003.tb00019.x

Cites

198 of 198 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

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?

A Cognitive Model of the Antecedents and Consequences of Satisfaction Decisions
Oliver, R. L. (1980) · Journal of Marketing Research · doi:10.1177/002224378001700405 · Cited by 14,494
CHAPMAN AND HALL
Lohrli, A. (1985) · Notes and Queries · doi:10.1093/notesj/32.3.377-a · Cited by 4,372
Free competition and the optimal amount of fraud
Darby, M. R., & Karni, E. (1973) · The Journal of Law and Economics · doi:10.1086/466756 · Cited by 3,947 · cited 2×
“Figure 2—Quality dimensions of Darby and Karni (1973) Figure 1—The food chain”
Background
Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth
Carpita, N. C., & Gibeaut, D. M. (1993) · The Plant Journal · doi:10.1111/j.1365-313x.1993.tb00007.x · Cited by 3,475
Cognitive, Affective, and Attribute Bases of the Satisfaction Response
Oliver, R. L. (1993) · Journal of Consumer Research · doi:10.1086/209358 · Cited by 3,256
Assessing Advantage: A Framework for Diagnosing Competitive Superiority
Day, G. S., & Wensley, R. (1988) · Journal of Marketing · doi:10.2307/1251261 · Cited by 2,652
Engineering the Provitamin A (β-Carotene) Biosynthetic Pathway into (Carotenoid-Free) Rice Endosperm
Ye, X., Al‐Babili, S., Klöti, A., Zhang, J., Lucca, P., Beyer, P., & Potrykus, I. (2000) · Science · doi:10.1126/science.287.5451.303 · Cited by 2,270
Methods in Plant Biochemistry
(1993) · Methods in plant biochemistry · doi:10.1016/b978-0-12-461020-0.50001-9 · Cited by 1,774
Food Polysaccharides and Their Applications
BeMiller, J. N. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)81250-7 · Cited by 1,683
Food Polysaccharides and Their Applications
Stephen, A. M., & Phillips, G. O. (2010) · CRC Press eBooks · doi:10.1201/9781420015164 · Cited by 1,653

Show all 204 references

Research works printed but not linked: 11

Brett CT, 1996, Topics in plant functional biology, 230
10.1023/A:1010656104304 · DOI
Duan X, 1994, Evidence for the involvement of β‐glucan binding cell surface lectins in human NK cell function, Cell Immunol, 162, 2281
Hill RL, 1967, The creep behaviour of individual pulp fibers under tensile stress, TAPPI, 50, 432
Oliver RL, 1997, Satisfaction: a behavioural perspective on the consumer, 432
10.2307/3150499 · DOI · Paper page
Peck NH, 1975, Plant response to concentrated super phosphate and potassium chloride fertilizers V. snap beans (Phaseolus vulgaris var. humilis), Search, 5, 1
Peleg M., 1983, The semantics of rheology and texture, Food Technol, 37, 54
Peter JP, 1999, Consumer behaviour and marketing strategy: European edition, 526
Roy S, 1992, Immunocytochemical study of the de‐esterification patterns during cell‐wall autolysis in the ripening of cherry tomato, Plant Physiol Biochem, 30, 139
Szczesniak AS, 1990, Psychorheology and texture as factors controlling the consumer acceptance of food, Cereal Foods World, 351, 1201

Sorted by citations

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. L. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408391003626322 · Cited by 898
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606
“fermented in the colon by bacterial enzymes (Waldron et al., 2003).”
BackgroundInfluential
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
Tosh, S. M., & Yada, S. (2009) · Food Research International · doi:10.1016/j.foodres.2009.09.005 · Cited by 508
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
Capuano, E. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1180501 · Cited by 458
Freeze-Drying of Plant-Based Foods
Bhatta, S., Janežić, T. S., & Ratti, C. (2020) · Foods · doi:10.3390/foods9010087 · Cited by 437
The energetic significance of cooking
Carmody, R. N., & Wrangham, R. W. (2009) · Journal of Human Evolution · doi:10.1016/j.jhevol.2009.02.011 · Cited by 433
Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
Sila, D. N., Buggenhout, S. V., Duvetter, T., Fraeye, I., Roeck, A. D., Loey, A. M. V., & Hendrickx, M. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00071.x · Cited by 418
A Reevaluation of the Key Factors That Influence Tomato Fruit Softening and Integrity
Saladié, M., Matas, A. J., Isaacson, ‎., Jenks, M. A., Goodwin, S. M., Niklas, K. J., Xiaolin, R., Labavitch, J. M., Shackel, K. A., Fernie, A. R., et al. (2007) · PLANT PHYSIOLOGY · doi:10.1104/pp.107.097477 · Cited by 413
Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism
Grundy, M. M.-L., Edwards, C. H., Mackie, A. R., Gidley, M. J., Butterworth, P. J., & Ellis, P. R. (2016) · British Journal of Nutrition · doi:10.1017/s0007114516002610 · Cited by 395
Structural Diversity and Application Potential of Hemicelluloses
Ebringerová, A. (2005) · Macromolecular Symposia · doi:10.1002/masy.200551401 · Cited by 390
Hydrothermal carbonization and Liquefaction: differences, progress, challenges, and opportunities
Lachos‐Perez, D., Torres-Mayanga, P. C., ABAIDE, E. R., Zabot, G. L., & Castilhos, F. D. (2021) · Bioresource Technology · doi:10.1016/j.biortech.2021.126084 · Cited by 377
Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review
Noreen, A., Nazli, Z.-I.-H., Akram, J., Rasul, I., Mansha, A., Yaqoob, N., Iqbal, R., Tabasum, S., Zuber, M., & Zia, K. M. (2017) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.03.029 · Cited by 343
Pectin methylesterase and its proteinaceous inhibitor: a review
Jolie, R. P., Duvetter, T., Loey, A. M. V., & Hendrickx, M. (2010) · Carbohydrate Research · doi:10.1016/j.carres.2010.10.002 · Cited by 323
Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Terefe, N. S., Buckow, R., & Versteeg, C. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.566946 · Cited by 281
Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering
Buggenhout, S. V., Sila, D. N., Duvetter, T., Loey, A. M. V., & Hendrickx, M. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00072.x · Cited by 261
Mammalian dental function and wear: A review
Ungar, P. S. (2015) · Biosurface and Biotribology · doi:10.1016/j.bsbt.2014.12.001 · Cited by 227
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Holland, C., Ryden, P., Edwards, C. H., & Grundy, M. M.-L. (2020) · Foods · doi:10.3390/foods9020201 · Cited by 242
Energetic consequences of thermal and nonthermal food processing
Carmody, R. N., Weintraub, G. S., & Wrangham, R. W. (2011) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1112128108 · Cited by 224
Process–Structure–Function Relations of Pectin in Food
Christiaens, S., Buggenhout, S. V., Houben, K., Kermani, Z. J., Moelants, K. R. N., Ngouémazong, E. D., Loey, A. M. V., & Hendrickx, M. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.753029 · Cited by 200
Dietary fibre basics: Health, nutrition, analysis, and applications
Li, Y. O., & Komarek, A. R. (2017) · Food Quality and Safety · doi:10.1093/fqs/fyx007 · Cited by 202
Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality
Gonzalez, M. E., & Barrett, D. M. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01763.x · Cited by 186
Non‐enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing
Sila, D. N., Smout, C., Elliot, F., Loey, A. M. V., & Hendrickx, M. (2006) · Journal of Food Science · doi:10.1111/j.1365-2621.2006.tb12391.x · Cited by 178
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.01.011 · Cited by 169
An integrative analysis of the transcriptome and proteome of the pulp of a spontaneous late-ripening sweet orange mutant and its wild type improves our understanding of fruit ripening in citrus
Wu, J., Xu, Z., Zhang, Y., Chai, L., Yi, H., & Deng, X. (2014) · Journal of Experimental Botany · doi:10.1093/jxb/eru044 · Cited by 165
Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review
Lemmens, L., Colle, I. J. P., Buggenhout, S. V., Palmero, P., Loey, A. M. V., & Hendrickx, M. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.05.005 · Cited by 162
Transcriptome changes during fruit development and ripening of sweet orange (Citrus sinensis)
Yu, K., Xu, Q., Da, X., Guo, F., Ding, Y., & Deng, X. (2012) · BMC Genomics · doi:10.1186/1471-2164-13-10 · Cited by 160
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
Paciulli, M., Medina‐Meza, I. G., Chiavaro, E., & Barbosa‐Cánovas, G. V. (2015) · LWT · doi:10.1016/j.lwt.2015.12.029 · Cited by 152
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds
Grundy, M. M.-L., Lapsley, K. G., & Ellis, P. R. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13192 · Cited by 155
Chemistry and occurrence of hydroxycinnamate oligomers
Bunzel, M. (2009) · Phytochemistry Reviews · doi:10.1007/s11101-009-9139-3 · Cited by 145
Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour
Ijarotimi, O. S., Adeoti, O. A., & Ariyo, O. (2013) · Food Science & Nutrition · doi:10.1002/fsn3.70 · Cited by 143
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia
Grundy, M. M.-L., Grassby, T., Mandalari, G., Waldron, K. W., Butterworth, P., Berry, S. E., & Ellis, P. R. (2014) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.114.088328 · Cited by 141
Self-citation
Rheology and composition of citrus fiber
Lundberg, B., Pan, X., White, A. K., Chau, H. K., & Hotchkiss, A. T. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.10.021 · Cited by 134
Physiological relationships among physical, sensory, and morphological attributes of texture in tomato fruits
Chaïb, J., Devaux, M., Grotte, M., Robini, K., Causse, M., Lahaye, M., & Marty, I. (2007) · Journal of Experimental Botany · doi:10.1093/jxb/erm046 · Cited by 133
Recent application of imaging techniques for fruit quality assessment
Pathmanaban, P., Gnanavel, B. K., & Anandan, S. S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.10.004 · Cited by 132
Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases
Duvetter, T., Sila, D. N., Buggenhout, S. V., Jolie, R. P., Loey, A. M. V., & Hendrickx, M. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00070.x · Cited by 131
Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking
Chigwedere, C. M., Olaoye, T. F., Kyomugasho, C., Kermani, Z. J., Pallares, A. P., Loey, A. M. V., Grauwet, T., & Hendrickx, M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.01.016 · Cited by 131
Manipulation of lipid bioaccessibility of almond seeds influences postprandial lipemia in healthy human subjects
Berry, S. E., Tydeman, E. A., Lewis, H. B., Phalora, R., Rosborough, J., Picout, D. R., & Ellis, P. R. (2008) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/88.4.922 · Cited by 131
Separation and Detection of Cell Wall-Bound Ferulic Acid Dehydrodimers and Dehydrotrimers in Cereals and Other Plant Materials by Reversed Phase High-Performance Liquid Chromatography With Ultraviolet Detection
Dobberstein, D., & Bunzel, M. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf101514j · Cited by 129
Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C
Martiñon, M. E., Moreira, R. G., Castell-Perez, E. M., & Gomes, C. L. (2013) · LWT · doi:10.1016/j.lwt.2013.11.043 · Cited by 127
Dietary fiber as a versatile food component: An industrial perspective
Redgwell, R. J., & Fischer, M. (2005) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200500028 · Cited by 124
Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots
Lemmens, L., Buggenhout, S. V., Oey, I., Loey, A. M. V., & Hendrickx, M. (2009) · Food Research International · doi:10.1016/j.foodres.2009.04.006 · Cited by 123
Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots
Lemmens, L., Buggenhout, S. V., Loey, A. M. V., & Hendrickx, M. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf102554h · Cited by 122
Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid‐containing fruits and vegetables
Jeffery, J., Holzenburg, A., & King, S. R. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.5767 · Cited by 121
Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles
McCann, T. H., Fabre, F., & Day, L. (2011) · Food Research International · doi:10.1016/j.foodres.2011.01.045 · Cited by 112
Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying
Hiranvarachat, B., Devahastin, S., & Chiewchan, N. (2010) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2010.03.010 · Cited by 111
Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities
Beaulieu, J. C. (2006) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs.131.1.127 · Cited by 108
Inhibition of fruit softening by cold plasma treatments: affecting factors and applications
Pan, Y.-W., Cheng, J., & Sun, D. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1776210 · Cited by 110
Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network
Qi, J., Song, L.-W., Zeng, W., & Liao, J. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128523 · Cited by 109
Comprehensive QTL mapping survey dissects the complex fruit texture physiology in apple (Malus x domestica Borkh.).
Longhi, S., Moretto, M., Viola, R., Velasco, R., & Costa, F. (2011) · Journal of Experimental Botany · doi:10.1093/jxb/err326 · Cited by 108
Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture
Roeck, A. D., Duvetter, T., Fraeye, I., der Plancken, I. V., Sila, D. N., Loey, A. M. V., & Hendrickx, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.12.016 · Cited by 108
Investigating the role of food processing in human evolution: a niche construction approach
Wollstonecroft, M. M. (2011) · Archaeological and Anthropological Sciences · doi:10.1007/s12520-011-0062-3 · Cited by 99
Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment
Song, L.-W., Qi, J., Liao, J., & Yang, X. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107015 · Cited by 99
A potential oral anticancer drug candidate, Moringa oleifera leaf extract, induces the apoptosis of human hepatocellular carcinoma cells
Jung, I. L., Lee, J. H., & Kang, S. C. (2015) · Oncology Letters · doi:10.3892/ol.2015.3482 · Cited by 97
Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations
Ngouémazong, D. E., Jolie, R. P., Cardinaels, R., Fraeye, I., Loey, A. M. V., Moldenaers, P., & Hendrickx, M. (2011) · Carbohydrate Research · doi:10.1016/j.carres.2011.11.011 · Cited by 97
Assessment of grape skin hardness by a puncture test
Letaief, H., Rollè, L., Zeppa, G., & Gerbi, V. (2008) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3252 · Cited by 96
Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease
Ahn‐Jarvis, J. H., Parihar, A., & Doseff, A. I. (2019) · Antioxidants · doi:10.3390/antiox8070202 · Cited by 101
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions
Moelants, K. R. N., Cardinaels, R., Buggenhout, S. V., Loey, A. M. V., Moldenaers, P., & Hendrickx, M. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12059 · Cited by 94
Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)
Knockaert, G., Roeck, A. D., Lemmens, L., Buggenhout, S. V., Hendrickx, M., & Loey, A. M. V. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.09.066 · Cited by 94
Calcium effect on mechanical properties of model cell walls and apple tissue
Cybulska, J., Zdunek, A., & Konstankiewicz, K. (2010) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2010.08.019 · Cited by 91
Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)—composition and structure
Shiga, T. M., & Lajolo, F. M. (2005) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2005.06.025 · Cited by 91
The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel
Kermani, Z. J., Shpigelman, A., Kyomugasho, C., Buggenhout, S. V., Ramezani, M., Loey, A. M. V., & Hendrickx, M. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.131 · Cited by 89
A candidate gene based approach validates Md-PG1 as the main responsible for a QTL impacting fruit texture in apple (Malus x domesticaBorkh)
Longhi, S., Hamblin, M. T., Trainotti, L., Peace, C., Velasco, R., & Costa, F. (2013) · BMC Plant Biology · doi:10.1186/1471-2229-13-37 · Cited by 88
Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility
Colle, I. J. P., Lemmens, L., Buggenhout, S. V., Met, K., Loey, A. M. V., & Hendrickx, M. (2012) · Food Research International · doi:10.1016/j.foodres.2012.11.024 · Cited by 88
Microscale modeling of coupled water transport and mechanical deformation of fruit tissue during dehydration
Fanta, S. W., Abera, M. K., Aregawi, W. A., Ho, Q. T., Verboven, P., Carmeliet, J., & Nicolaï, B. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.10.007 · Cited by 87
Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems
Palmero, P., Lemmens, L., Ribas, A. I., Sosa, C. A., Met, K., Umutoni, J. D. D., Hendrickx, M., & Loey, A. M. V. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.05.064 · Cited by 84
Emulsifying and structural properties of pectin enzymatically extracted from pumpkin
Cui, S. W., & Chang, Y. H. (2014) · LWT · doi:10.1016/j.lwt.2014.04.012 · Cited by 84
In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace
Xu, H., Jiao, Q., Yuan, F., & Gao, Y. (2015) · LWT · doi:10.1016/j.lwt.2015.03.033 · Cited by 83
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
Nieto, A. B., Vicente, S., Hodara, K., Castro, M. A., & Alzamora, S. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.04.032 · Cited by 83
The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace
Faravash, R. S., & Ashtiani, F. Z. (2007) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2006.01324.x · Cited by 83
Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity
Kurz, C., Carle, R., & Schieber, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.078 · Cited by 82
Interactions of pectins with cellulose during its synthesis in the absence of calcium
Lin, D., López-Sánchez, P., & Gidley, M. J. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.06.004 · Cited by 79
Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall
Agoda-Tandjawa, G., Durand, S., Gaillard, C., Garnier, C., & Doublier, J. L. (2012) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2012.06.047 · Cited by 77
Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)
Kamal‐Eldin, A., George, N., Sobti, B., AlRashidi, N., Ghnimi, S., Ali, A. A., Andersson, A. A. M., Andersson, R., Antony, A., & Hamed, F. (2020) · Scientific Reports · doi:10.1038/s41598-020-78713-4 · Cited by 77
Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity
Paciulli, M., Ganino, T., Pellegrini, N., Rinaldi, M., Zaupa, M., Fabbri, A., & Chiavaro, E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.04.019 · Cited by 77
Emulsifying and stabilizing properties of functionalized orange pulp fibers
Wallecan, J., McCrae, C. H., Debon, S. J. J., Dong, J., & Mazoyer, J. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.01.009 · Cited by 76
Effect of debranching on the rheological properties of Ca2+–pectin gels
Ngouémazong, D. E., Kabuye, G., Fraeye, I., Cardinaels, R., Loey, A. M. V., Moldenaers, P., & Hendrickx, M. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.04.009 · Cited by 72
Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple
George, D. S., Razali, Z., Santhirasegaram, V., & Somasundram, C. (2015) · Journal of Food Science · doi:10.1111/1750-3841.12762 · Cited by 72
Cellulose, pectin and water in cell walls determine apple flesh viscoelastic mechanical properties
Lahaye, M., Falourd, X., Laillet, B., & Gall, S. L. (2019) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2019.115768 · Cited by 71
Cell Wall Polysaccharides: Composition and Structure
Waldron, K. W., & Faulds, C. B. (2007) · Elsevier eBooks · doi:10.1016/b978-044451967-2/00005-2 · Cited by 71
Self-citation
Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibility in the Upper Gastrointestinal Tract. 2. In Vivo Digestions
Tydeman, E. A., Parker, M. L., Faulks, R. M., Cross, K. L., Fillery‐Travis, A., Gidley, M. J., Rich, G. T., & Waldron, K. W. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1010353 · Cited by 72
Self-citation
Nutritional implications and flour functionality of popped/expanded horse gram
Sreerama, Y. N., Sasikala, V. B., & Pratape, V. M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.11.055 · Cited by 70
Physical and chemical changes in minimally processed green asparagus during cold-storage
Albanese, D., Russo, L., Cinquanta, L., Brasiello, A., & Matteo, M. D. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.01.048 · Cited by 67
Role of Dehydrodiferulates in Maize Resistance to Pests and Diseases
Santiago, R., & Pintos, R. A. M. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11020691 · Cited by 66
Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions
Gonzalez, M. E., Jernstedt, J. A., Slaughter, D. C., & Barrett, D. M. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01765.x · Cited by 65
Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees
Leverrier, C., Almeida, G., Espinosa-Brisset, L., & Cuvelier, G. (2016) · Food Biophysics · doi:10.1007/s11483-016-9434-7 · Cited by 65
Nutraceutical Concepts and Dextrin-Based Delivery Systems
Hoti, G., Matencio, A., Pedrazzo, A. R., Cecone, C., Appleton, S. L., Monfared, Y. K., Caldera, F., & Trotta, F. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23084102 · Cited by 66
Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars
Bunning, M., Kendall, P. A., Stone, M. B., Stonaker, F. H., & Stushnoff, C. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01533.x · Cited by 63
Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions
Duvetter, T., Fraeye, I., Sila, D. N., Verlent, I., Smout, C., Hendrickx, M., & Loey, A. M. V. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060013h · Cited by 62
Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)
Ramírez‐Moreno, E., Córdoba-Díaz, D., Sánchez‐Mata, M. D. C., Díez-Marqués, C., & Goñi, I. (2012) · LWT · doi:10.1016/j.lwt.2012.10.005 · Cited by 60
Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels
Gwala, S., Wainaina, I. N., Pallares, A. P., Kyomugasho, C., Hendrickx, M., & Grauwet, T. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.022 · Cited by 65
Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review
Colosimo, R., Warren, F. J., Edwards, C. H., Ryden, P., Dyer, P. S., Finnigan, T. J. A., & Wilde, P. J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.02.001 · Cited by 57
Destructuring and restructuring of foods during gastric digestion.
Guo, Q., Ye, A., Singh, H., & Rousseau, D. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12558 · Cited by 48
Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening
Femenia, A., Sastre-Serrano, G., Simal, S., Taberner, C. G., Eim, V. S., & Rosselló, C. (2008) · LWT · doi:10.1016/j.lwt.2008.05.022 · Cited by 57
Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods
Jolie, R. P., Christiaens, S., Roeck, A. D., Fraeye, I., Houben, K., Buggenhout, S. V., Loey, A. M. V., & Hendrickx, M. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.11.003 · Cited by 56
Binding of arabinan or galactan during cellulose synthesis is extensive and reversible
Lin, D., López-Sánchez, P., & Gidley, M. J. (2015) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2015.03.048 · Cited by 56
Dynamic rheological properties of plant cell-wall particle dispersions
Day, L., Xu, M., Øiseth, S. K., Lundin, L., & Hémar, Y. (2010) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2010.07.041 · Cited by 56
Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall
Bassett, A., Hooper, S. D., & Cichy, K. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109886 · Cited by 56
Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses
Christiaens, S., Buggenhout, S. V., Houben, K., Fraeye, I., Loey, A. M. V., & Hendrickx, M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.029 · Cited by 55
Mechanical characteristics of artificial cell walls
Cybulska, J., Vanstreels, E., Ho, Q. T., Courtin, C. M., Craeyveld, V. V., Nicolaï, B. M., Zdunek, A., & Konstankiewicz, K. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.08.001 · Cited by 55
Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels
Puvanenthiran, A., Stevovitch-Rykner, C., McCann, T. H., & Day, L. (2014) · Food Research International · doi:10.1016/j.foodres.2014.04.023 · Cited by 54

Authors: Waldron, K. W., Parker, M. L., & Smith, A. C.
Affiliations: Norwich Research Park (GB)
ORCID: Waldron, K.W.
Smith, A.C.
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2003-10
Volume: 2
Issue: 4
Pages: 128-146
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/j.1541-4337.2003.tb00019.x
OpenAlex: W2128394227
Cited by: 389
References: 204
Citations by year: 2026: 12 · 2025: 15 · 2024: 17 · 2023: 13 · 2022: 23 · 2021: 26 · 2020: 25 · 2019: 17 · 2018: 16 · 2017: 20 · 2016: 15 · 2015: 22 · 2014: 23 · 2013: 17 · 2012: 18
FWCI: 4.71
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor, 1146 d)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: plant cell wall, food quality, dietary fiber, consumer perception, food chain, plant-based foods

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

Plant Cell Walls and Food Quality

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks