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Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp

artículo científico publicado en 2017

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

article

Fe 2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

article published in 2015

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

article

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

artículo científico publicado en 2014

Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems

Process-Structure-Function Relations of Pectin in Food

artículo científico publicado en 2015

Study of mango endogenous pectinases as a tool to engineer mango purée consistency

scholarly article by Zahra Jamsazzadeh Kermani et al published April 2015 in Food Chemistry

The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

artículo científico publicado en 2014

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

article published in 2013

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

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