ArticleMolecules (Basel, Switzerland)2019
The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Article
- Functional, physicochemical properties of sodium carbonate-soluble polysaccharides from the bulbs and foliage leaves of yellow and red onion.Scientific reports · 2024Article
- Review
- Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I.Scientific reports · 2024Article
- Article
- Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation withJournal of agricultural and food chemistry · 2020Article
- Development of Nanoscale Hybrids from Ionic Liquid-Peptide Amphiphile Assemblies as New Functional Materials.ACS omega · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The cross-linking and gelation of low-methoxy pectins are basic processes commonly used in different industries. The aim of this research was to evaluate the cross-linking process of the sodium carbonate-soluble pectins (named DASP) extracted from apples, characterized by a low degree of methylesterification as a function of its concentration in water (C
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Registered trials
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