Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.082
Abstract: Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction… read more here.
Keywords: cacao pod; acetylated pectins; low methoxyl; highly acetylated ... See more keywords
Strain Hardening in Highly Acetylated Chitosan Gels.
Sign Up to like & getrecommendations! Published in 2021 at "Biomacromolecules"
DOI: 10.1021/acs.biomac.1c00293
Abstract: Strain hardening has recently emerged as a near-universal response of biological tissues to mechanical stimulation as well as a powerful regulator of cell fate. Understanding the mechanistic basis for this nonlinear elasticity is crucial for… read more here.
Keywords: acetylated chitosan; nonlinear elasticity; highly acetylated; strain hardening ... See more keywords