Below are the most recent publications written about "Pectins" by people in Profiles.
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Xu H, Huang Y, He K, Lin Z, McClements DJ, Hu Y, Cheng H, Peng X, Jin Z, Chen L. An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers. Food Chem. 2024 Aug 30; 450:139314.
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Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem. 2024 Jun 01; 442:138490.
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Aris ZFM, Sharma R, Pelletier MGH, Barbeau AM, Gaines PCW, Nagarajan R. Bio-based surfactants derived from pectin. Carbohydr Polym. 2024 Jan 15; 324:121428.
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Saffer AM, Baskin TI, Verma A, Stanislas T, Oldenbourg R, Irish VF. Cellulose assembles into helical bundles of uniform handedness in cell walls with abnormal pectin composition. Plant J. 2023 11; 116(3):855-870.
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He J, Wu X, Xie Y, Gao Y, McClements DJ, Zhang L, Zou L, Liu W. Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation. Int J Biol Macromol. 2023 Apr 30; 235:123899.
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Caballero S, Li YO, McClements DJ, Davidov-Pardo G. Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity. J Sci Food Agric. 2022 Sep; 102(12):5554-5560.
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Liang X, Cao K, Li W, Li X, McClements DJ, Hu K. Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Res Int. 2021 07; 145:110425.
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym. 2020 Dec 15; 250:116890.
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Xu X, Sun Q, McClements DJ. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Res Int. 2020 01; 127:108768.
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Chen J, Niu X, Dai T, Hua H, Feng S, Liu C, McClements DJ, Liang R. Amino acid-amidated pectin: Preparation and characterization. Food Chem. 2020 Mar 30; 309:125768.