Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
By D. Sila, S. Buggenhout, Thomas Duvetter, I. Fraeye, A. Roeck, A. Loey, M. Hendrickx. 2009
392 citations recorded by the source corpus.
Subfields: Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/443eafe4cedcda2a30330ab198d2786e46b5d331
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In Food Science
Citations in the corpus
- Edible films from pectin: Physical-mechanical and antimicrobial properties - A review (2014, background): “According to the degree of esterification (DE) with methanol, which is the ratio of esterified galacturonic acid groups to total galacturonic acid groups (Farris, Schaich, Liu, Piergiovanni, & Yam, 2009; Sila et al., 2009), pectin can be classified as high methoxyl pectin (HMP) or low methoxyl pecti”