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For: Baldino N, Mileti O, Lupi FR, Gabriele D. Rheological surface properties of commercial citrus pectins at different pH and concentration. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Number Cited by Other Article(s)
1
Mileti O, Baldino N, Luzzi S, Lupi FR, Gabriele D. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface. Gels 2024;10:41. [PMID: 38247764 PMCID: PMC10815610 DOI: 10.3390/gels10010041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/23/2024]  Open
2
Mileti O, Mammolenti D, Baldino N, Lupi FR, Gabriele D. Starch films loaded with tannin: the study of rheological and physical properties. Int J Biol Macromol 2024;254:127973. [PMID: 37944713 DOI: 10.1016/j.ijbiomac.2023.127973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/17/2023] [Accepted: 11/06/2023] [Indexed: 11/10/2023]
3
Bruno E, Lupi FR, Mammolenti D, Mileti O, Baldino N, Gabriele D. Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model. Foods 2022;11:foods11233866. [PMID: 36496676 PMCID: PMC9736285 DOI: 10.3390/foods11233866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/21/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022]  Open
4
Rafe A, Selahbarzin S, Kulozik U, Hesarinejad MA. Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
5
Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
6
Shear and dilatational rheological properties of vegetable proteins at the air/water interface. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
7
Akhtar G, Masoodi FA. Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification. ULTRASONICS SONOCHEMISTRY 2022;86:106022. [PMID: 35537316 PMCID: PMC9118165 DOI: 10.1016/j.ultsonch.2022.106022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/13/2022] [Accepted: 04/30/2022] [Indexed: 05/02/2023]
8
Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
9
Infantes-Garcia M, Verkempinck S, Saadi M, Hendrickx M, Grauwet T. Towards understanding the modulation of in vitro gastrointestinal lipolysis kinetics through emulsions with mixed interfaces. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107240] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
10
Valdivia-Rivera S, Herrera-Pool IE, Ayora-Talavera T, Lizardi-Jiménez MA, García-Cruz U, Cuevas-Bernardino JC, Cervantes-Uc JM, Pacheco N. Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues. Foods 2021;10:2093. [PMID: 34574203 PMCID: PMC8467629 DOI: 10.3390/foods10092093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022]  Open
11
Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
12
Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021;269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
13
Hua X, Liu J, Guan S, Tan J, Wang M, Yang R. Surface activity of ultrahigh methoxylated pectin of different size. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
14
Tian Y, Zhang Z, Taha A, Chen Y, Hu H, Pan S. Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106145] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
15
Liu J, Tan J, Hua X, Jiang Z, Wang M, Yang R, Cao Y. Interfacial properties of ultrahigh methoxylated pectin. Int J Biol Macromol 2020;152:403-410. [PMID: 32105690 DOI: 10.1016/j.ijbiomac.2020.02.264] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 02/14/2020] [Accepted: 02/23/2020] [Indexed: 11/16/2022]
16
Deng Z, Pan Y, Chen W, Chen W, Yun Y, Zhong Q, Zhang W, Chen H. Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105707] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
17
Wan L, Chen Q, Huang M, Liu F, Pan S. Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
18
Pomegranate peel pectin can be used as an effective emulsifier. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.042] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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