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Substituent group-modified pectins: Targeted modifications for enhanced functional properties
Xitong Liu, Chengying Zhao, Jirong Wang, Jinkai Zheng
Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Wageningen University & Research Qingdao Agricultural University
来源Trends in Food Science & Technology
年份2025
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生物医学Polysaccharides and Plant Cell Walls
Nanocomposite Films for Food Packaging · Enzyme Production and Characterization
参考文献 101
The Degree of Methylation Influences the Degradation of Pectin in the Intestinal Tract of Rats and In Vitro
被引 178G. Dongowski, Angelika Lorenz, Jürgen Proll · Journal of Nutrition · 2002
Combined HILIC-ELSD/ESI-MSn enables the separation, identification and quantification of sugar beet pectin derived oligomers
被引 92Concepcion A. Remoroza, Stefan Cord‐Landwehr, A.G.M. Leijdekkers · Carbohydrate Polymers · 2012
Preparation and characterization of a quaternary ammonium derivative of pectin
被引 86Lihong Fan, Mi Cao, Song Gao · Carbohydrate Polymers · 2012
此处列出前 3 条
引用本文 7
Soybean hull polysaccharides: Extraction technologies, Structure–Function relationships, and emerging bioactivities
被引 4Zixuan Zhang, Hanbing Jia, András Kőris · Trends in Food Science & Technology · 2025
Novel insights into the impact of pectin structure on key aroma components of peaches
被引 3Gege Liu, Xi Bao, Qinqin Chen · Carbohydrate Polymers · 2025
pH/ROS dual-responsive release of oleanolic acid from amino acid–modified HG-type pectin hydrogel via dynamic crosslinking
被引 2Lingtao Kang, Shuangshuang Ma, Zhipeng Su · Food Hydrocolloids · 2026
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