Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

Barnes, 1989

BeMiller, 1972, Beta-elimination in uronic acids: evidence for an ElcB mechanism, Carbohydrate Research, 25, 419, 10.1016/S0008-6215(00)81653-5

Blumenkrantz, 1973, New method for quantitative determination of uronic acids, Analytical Biochemistry, 54, 484, 10.1016/0003-2697(73)90377-1

Chen, 2009, Changes in the Mark-Houwink hydrodynamic volume of chitosan molecules in solutions of different organic acids, at different temperatures and ionic strengths, Carbohydrate Polymers, 78, 902, 10.1016/j.carbpol.2009.07.027

Chen, 2011, Differences in degradation kinetics for sonolysis, microfluidization and shearing treatments of chitosan, Polymer International, 60, 897, 10.1002/pi.3055

Diaz, 2007, Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification, Journal of Agricultural and Food Chemistry, 55, 5131, 10.1021/jf0701483

Dogan, 2007, Rheological characteristics of some food hydrocolloids processed with gamma irradiation, Food Hydrocolloids, 21, 392, 10.1016/j.foodhyd.2006.04.010

FCC, 1981

Floury, 2002, Degradation of methylcellulose during ultra-high pressure homogenisation, Food Hydrocolloids, 16, 47, 10.1016/S0268-005X(01)00039-X

Fraeye, 2007, Influence of pectin properties and processing conditions on thermal pectin degradation, Food Chemistry, 105, 555, 10.1016/j.foodchem.2007.04.009

Harrington, 1965, Degradation of polymers by controlled hydrodynamic shear, The Journal of Physical Chemistry, 69, 161, 10.1021/j100885a025

Iagher, 2002, Structural and rheological properties of polysaccharides from mango (Mangifera indica L.) pulp, International Journal of Biological Macromolecules, 31, 9, 10.1016/S0141-8130(02)00044-2

Jiang, 2002, Changes in physico-chemical properties of pectin from jelly fig (Ficus awkeotsang Makino) seeds during extraction and gelling, Food Research International, 35, 31, 10.1016/S0963-9969(00)00179-4

Kasaai, 2003, Fragmentation of chitosan by microfluidization process, Innovative Food Science & Emerging Technologies, 4, 403, 10.1016/S1466-8564(03)00047-X

Kato, 1997, Pectic substance degradation and texture of carrots as affected by pressurization, Journal of Food Science, 62, 359, 10.1111/j.1365-2621.1997.tb04001.x

Klavons, 1986, Determination of methanol using alcohol oxidase and its application to methyl-ester content of pectins, Journal of Agricultural and Food Chemistry, 34, 597, 10.1021/jf00070a004

Krall, 1998, Pectin hydrolysis: effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates, Journal of Agricultural and Food Chemistry, 46, 1311, 10.1021/jf970473y

Kravtchenko, 1993, Enzymic and chemical degradation of some industrial pectins, Carbohydrate Polymers, 20, 195, 10.1016/0144-8617(93)90151-S

Lagoueyte, 1998, Effects of microfluidization on the functional properties of xanthan gum, Food Hydrocolloids, 12, 365, 10.1016/S0268-005X(98)00004-6

Liu, 2009, Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from Chinese pear (Pyrus pyrifolia Nakai), Journal of Agricultural and Food Chemistry, 57, 5376, 10.1021/jf9006642

Liu, 2011, Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization, Journal of Food Science, 76, E341, 10.1111/j.1750-3841.2011.02134.x

Marshall, 1981, Ion product of water substance, 0–1000 °C, 1–10000 bars, new international formulation and its background, Journal of Physical and Chemical Reference Data, 10, 295, 10.1063/1.555643

Mesbahi, 2005, A comparative study on functional properties of beet and citrus pectins in food systems, Food Hydrocolloids, 19, 731, 10.1016/j.foodhyd.2004.08.002

Miller, 1959, Use of dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry, 31, 426, 10.1021/ac60147a030

Moissev, 1976, The mechanism of the acid-catalysed hydrolysis of polysaccharides, Carbohydrate Research, 51, 39, 10.1016/S0008-6215(00)84034-3

Nikolic, 2007, Hydrolysis of apple pectin by the coordinated activity of pectic enzymes, Food Chemistry, 101, 1, 10.1016/j.foodchem.2005.12.053

Sengkhamparn, 2010, Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench), Food Hydrocolloids, 24, 35, 10.1016/j.foodhyd.2009.07.007

Seshadri, 2003, Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions, Food Hydrocolloids, 17, 191, 10.1016/S0268-005X(02)00051-6

Sila, 2006, Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing, Journal of Food Science, 71, E1, 10.1111/j.1365-2621.2006.tb12391.x

Silvestri, 1991, Degradation of tragacanth by high shear and turbulent forces during microfluidization, International Journal of Pharmaceutics, 73, 163, 10.1016/0378-5173(91)90040-U

Singthong, 2004, Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin, Carbohydrate Polymers, 58, 391, 10.1016/j.carbpol.2004.07.018

Thibault, 1993, Studies of the length of homogalacturonic regions in pectins by acid hydrolysis, Carbohydrate Research, 238, 271, 10.1016/0008-6215(93)87019-O

Tiwari, 2010, Rheological properties of sonicated guar, xanthan and pectin dispersions, International Journal of Food Properties, 13, 223, 10.1080/10942910802317610

Tsai, 2009, Two-stage microfluidization combined with ultrafiltration treatment for chitosan mass production and molecular weight manipulation, Carbohydrate Polymers, 77, 767, 10.1016/j.carbpol.2009.02.027

Xie, 2010, Isolation, chemical composition and antioxidant activities of a water-soluble polysaccharide from Cyclocarya paliurus (Batal.) Iljinskaja, Food Chemistry, 119, 1626, 10.1016/j.foodchem.2009.09.055

Yapo, 2007, Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts, Food Chemistry, 100, 1356, 10.1016/j.foodchem.2005.12.012

Zhong, 2011, Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin, European Food Research and Technology, 233, 95, 10.1007/s00217-011-1500-2