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Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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inferredcites →https://doi.org/10.1016/j.carbpol.2008.04.033openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.carbpol.2011.12.017openalex-snapshot
Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin
inferredcites →https://doi.org/10.1016/j.carbpol.2011.12.026openalex-snapshot
Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison
inferredcites →https://doi.org/10.1016/j.cej.2006.02.015openalex-snapshot
Water-based extraction of pectin from flavedo and albedo of orange peels
inferredcites →https://doi.org/10.1016/j.cej.2011.07.073openalex-snapshot
Microwave assisted preparation of activated carbon from pomelo skin for the removal of anionic and cationic dyes
inferredcites →https://doi.org/10.1016/j.desal.2007.02.018openalex-snapshot
Comparisons between different techniques for water-based extraction of pectin from orange peels
inferredcites →https://doi.org/10.1016/j.foodchem.2005.12.012openalex-snapshot
Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts
inferredcites →https://doi.org/10.1016/j.foodchem.2007.07.065openalex-snapshot
Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.120openalex-snapshot
Classification and fingerprinting of kiwi and pomelo fruits by multivariate analysis of chromatographic and spectroscopic data
inferredcites →https://doi.org/10.1016/j.foodchem.2015.01.080openalex-snapshot
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.012openalex-snapshot
Pectin content and composition from different food waste streams
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.01.002openalex-snapshot
Microwave-assisted extraction of lime pectin
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.09.018openalex-snapshot
Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.11.008openalex-snapshot
Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology
inferredcites →https://doi.org/10.1016/j.pbi.2008.03.006openalex-snapshot
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Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure
inferredcites →https://doi.org/10.1016/s0031-9422(01)00113-3openalex-snapshot
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
inferredcites →https://doi.org/10.1016/s0144-8617(01)00314-9openalex-snapshot
Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design
inferredcites →https://doi.org/10.1016/s0144-8617(99)00062-4openalex-snapshot
Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity–molecular weight relationship
inferredcites →https://doi.org/10.1016/s0268-005x(01)00119-9openalex-snapshot
Rheology of decolorized hsian-tsao leaf gum in the dilute domain
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Intrinsic viscosity calculated out of single point measurements for chondroitin-4-sulfate and chondroitin-6-sulfate solutions
inferredcites →https://doi.org/10.1021/jf072600oopenalex-snapshot
Global Structure of Microwave-Assisted Flash-Extracted Sugar Beet Pectin
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Chemistry and uses of pectin — A review
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Quantitative Determination of Carbohydrates With Dreywood's Anthrone Reagent

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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