Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.005
Abstract: In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased… read more here.
Keywords: different concentrations; pectin different; effects pectin; pasting rheological ... See more keywords
Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.02.012
Abstract: Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides… read more here.
Keywords: possible implications; digestion; effects pectin; digestion possible ... See more keywords
The Complex Biological Effects of Pectin: Galectin-3 Targeting as Potential Human Health Improvement?
Sign Up to like & getrecommendations! Published in 2022 at "Biomolecules"
DOI: 10.3390/biom12020289
Abstract: Galectin-3 is the only chimeric representative of the galectin family. Although galectin-3 has ubiquitous regulatory and physiological effects, there is a great number of pathological environments where galectin-3 cooperatively participates. Pectin is composed of different… read more here.
Keywords: complex biological; effects pectin; human health; galectin ... See more keywords
The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213444
Abstract: Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM… read more here.
Keywords: effects pectin; pectin; pectin structure; digestion ... See more keywords