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Density and Kinematic Viscosity of Pectin Aqueous Solution

https://doi.org/10.1021/je800305a
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What this work says

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

inferredcites →https://doi.org/10.1007/s00217-006-0257-5openalex-snapshot
Adsorption of egg yolk plasma cholesterol using a hydrophobic adsorbent
inferredcites →https://doi.org/10.1016/0889-1575(92)90067-topenalex-snapshot
The chemistry and technology of pectin
inferredcites →https://doi.org/10.1016/c2018-0-04245-0openalex-snapshot
Handbook of Hydrocolloids
inferredcites →https://doi.org/10.1016/j.foodhyd.2005.03.003openalex-snapshot
Viscometric behavior of high-methoxy and low-methoxy pectin solutions
inferredcites →https://doi.org/10.1016/s0021-9673(99)00777-3openalex-snapshot
Chiral selectors from fruit: application of citrus pectins to enantiomer separations in capillary electrophoresis
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/s0260-8774(02)00211-xopenalex-snapshot
Rheology of aqueous solutions of food additives
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Thermophysical properties of plain yogurt as functions of moisture content
inferredcites →https://doi.org/10.1016/s0735-1933(99)00049-4openalex-snapshot
Food thermophysical property models
inferredcites →https://doi.org/10.1016/s0960-8524(02)00023-8openalex-snapshot
Flocculation properties of pectin in various suspensions
inferredcites →https://doi.org/10.1021/je00015a050openalex-snapshot
Density and Viscosity of Concentrated Aqueous Solutions of Polyethylene Glycol
inferredcites →https://doi.org/10.1021/je060480vopenalex-snapshot
Density, Electrical Conductivity, Kinematic Viscosity, and Refractive Index of Binary Mixtures Containing Poly(ethylene glycol) 4000, Lithium Sulfate, and Water at Different Temperatures
inferredcites →https://doi.org/10.1021/je990157aopenalex-snapshot
Kinematic Viscosities of Poly(ethylene glycols)
inferredcites →https://doi.org/10.1021/jf9708150openalex-snapshot
Viscosity and Gelling Characteristics of Sunflower Pectin As Affected by Chemical and Physical Factors
inferredcites →https://doi.org/10.1079/bjn19820130openalex-snapshot
Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man
inferredcites →https://doi.org/10.1080/10408399709527767openalex-snapshot
Chemistry and uses of pectin — A review
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb01875.xopenalex-snapshot
Moisture and temperature dependence of thermal diffusivity of cod minces
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb10401.xopenalex-snapshot
Hydrophobic Interaction in the Gelation of High Methoxyl Pectins
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15833.xopenalex-snapshot
Separation of Egg White Lysozyme by Anionic Polysaccharides
inferredcites →https://doi.org/10.5860/choice.34-5099openalex-snapshot
Handbook of fat replacers

What points at this work

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Pectin as a rheology modifier: Origin, structure, commercial production and rheology
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Exploring techno-functional properties, synergies, and challenges of pectins: A review
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The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
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Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing
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Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions
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Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles
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Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio
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EFEITO DA TEMPERATURA E CONCENTRAÇÃO NAS PROPRIEDADES TERMOFÍSICAS DE SOLUÇÕES AQUOSAS CONTENDO PECTINA E CARBOXIMETILCELULOSE
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