163
Chan, E. S., Wong, S. L., Lee, P. P., Lee, J. S., Ti, T. B., Zhang, Z., … Yim, Z. H. (2011). Effects of
starch filler on the physical properties of lyophilized calcium-alginate beads and the viability
of encapsulated cells. Carbohydrate Polymers, 83(1), 225–232.
Chan, S.-Y., & Choo, W.-S. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141(4), 3752–3758.
Chan, S. Y., Choo, W. S., Young, D. J., & JunLoh, X. (2017). Pectin as a rheology modifier: Origin,
structure, commercial production and rheology. Carbohydrate Polymers, 161, 118–139.
Chen, H., Fu, X., & Luo, Z. (2016). Effect of molecular structure on emulsifying properties of
sugar beet pulp pectin. Food Hydrocolloids, 54, 99–106.
Chen, H.-m., Fu, X., & Luo, Z.-g. (2015). Properties and extraction of pectin-enriched materials
from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food
Chemistry, 168(0), 302–310.
Chen, J., Liang, R. H., Liu, W., Li, T., Liu, C. M., Wu, S. S., W, Z. J. (2013). Pectic oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation
properties. Carbohydrate Polymers, 91, 175–182.
Chen, J., Liu, W., Liu, C.-M., Li, T., Liang, R.-H., & Luo, S.-J. (2014b). Pectin modifications: A
review. Critical Reviews in Food Science and Nutrition, 55(12), 1684–1698.
Chen, Y., Zhang, J. G., Sun, H. J., & Wei, Z. H. (2014a). Pectin from Abelmoschus esculentus:
Optimization of extraction and rheological properties. International Journal of Biological
Macromolecules, 70, 498.
Cheng, H., Zhang, Z., Leng, J., Liu, D., Hao, M., Gao, X., … Zhou, Y. (2013). The inhibitory
effects and mechanisms of rhamnogalacturonan I pectin from potato on HT-29 colon cancer cell proliferation and cell cycle progression. International Journal of Food Science and
Nutrition, 64(1), 36–43.
Cho, Y.-J., & Hwang, J.-K. (2000). Modeling the yield and intrinsic viscosity of pectin in acidic
solubilization of apple pomace. Journal of Food Engineering, 44(2), 85–89.
Chotiko, A., & Sathivel, S. (2016). Development of a combined low-methoxyl-pectin and ricebran- extract delivery system to improve the viability of Lactobacillus plantarum under acid and
bile conditions. LWT – Food Science and Technology, 66, 420–427.
Ciriminna, R., Chavarría-Hernandez, N., Ines Rodríguez Hernandez, A., & Pagliaro, M. (2015).
Pectin: A new perspective from the biorefinery standpoint. Biofuels, Bioproducts and
Biorefining, 9(4), 368–377.
Concha, J., & Zúñiga Hansen, M. E. (2012). Enzymatic depolymerization of sugar beet pulp:
Production and characterization of pectin and pectic-oligosaccharides as a potential source for
functional carbohydrates. Chemical Engineering Journal, 192, 29–36.
Constenla, D., & Lozano, J. E. (2003). Kinetic model of pectin demethylation. Latin American
Applied Research, 33, 91–95.
da Silva, J. A. L., Goncalves, M. P., & Rao, M. A. (1995). Kinetics and thermal behaviour of
the structure formation process in HMP/sucrose gelation. International Journal of Biological
Macromolecules, 17(1), 25–32.
Daas, P. J. H., Meyer-Hansen, K., Schols, H. A., De Ruiter, G. A., & Voragen, A. G. J. (1999).
Investigation of the non-esterified galacturonic acid distribution inpectin with endopolygalacturonase. Carbohydrate Research, 318(1–4), 135–145.
Delphi, L., & Sepehri, H. (2016). Apple pectin: A natural source for cancer suppression in 4T1
breast cancer cells in vitro and express p53 in mouse bearing 4T1 cancer tumors, in vivo.
Biomedicine and Pharmacotherapy, 84, 637–644.
Denès, J.-M., Baron, A., Renard, C. M. G. C., Péan, C., & Drilleau, J.-F. (2000). Different action
patterns for apple pectin methylesterase at pH 7.0 and 4.5. Carbohydrate Research, 327(4),
385–393.
Deuel, H. (1943). Pektin als hochmolekularer elektrolyt. Mitteilungen aus dem Gebiete der
Lebensmitteluntersuchung und Hygiene, 34, 41–51.
Pectin
Chan, E. S., Wong, S. L., Lee, P. P., Lee, J. S., Ti, T. B., Zhang, Z., … Yim, Z. H. (2011). Effects of
starch filler on the physical properties of lyophilized calcium-alginate beads and the viability
of encapsulated cells. Carbohydrate Polymers, 83(1), 225–232.
Chan, S.-Y., & Choo, W.-S. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141(4), 3752–3758.
Chan, S. Y., Choo, W. S., Young, D. J., & JunLoh, X. (2017). Pectin as a rheology modifier: Origin,
structure, commercial production and rheology. Carbohydrate Polymers, 161, 118–139.
Chen, H., Fu, X., & Luo, Z. (2016). Effect of molecular structure on emulsifying properties of
sugar beet pulp pectin. Food Hydrocolloids, 54, 99–106.
Chen, H.-m., Fu, X., & Luo, Z.-g. (2015). Properties and extraction of pectin-enriched materials
from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food
Chemistry, 168(0), 302–310.
Chen, J., Liang, R. H., Liu, W., Li, T., Liu, C. M., Wu, S. S., W, Z. J. (2013). Pectic oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation
properties. Carbohydrate Polymers, 91, 175–182.
Chen, J., Liu, W., Liu, C.-M., Li, T., Liang, R.-H., & Luo, S.-J. (2014b). Pectin modifications: A
review. Critical Reviews in Food Science and Nutrition, 55(12), 1684–1698.
Chen, Y., Zhang, J. G., Sun, H. J., & Wei, Z. H. (2014a). Pectin from Abelmoschus esculentus:
Optimization of extraction and rheological properties. International Journal of Biological
Macromolecules, 70, 498.
Cheng, H., Zhang, Z., Leng, J., Liu, D., Hao, M., Gao, X., … Zhou, Y. (2013). The inhibitory
effects and mechanisms of rhamnogalacturonan I pectin from potato on HT-29 colon cancer cell proliferation and cell cycle progression. International Journal of Food Science and
Nutrition, 64(1), 36–43.
Cho, Y.-J., & Hwang, J.-K. (2000). Modeling the yield and intrinsic viscosity of pectin in acidic
solubilization of apple pomace. Journal of Food Engineering, 44(2), 85–89.
Chotiko, A., & Sathivel, S. (2016). Development of a combined low-methoxyl-pectin and ricebran- extract delivery system to improve the viability of Lactobacillus plantarum under acid and
bile conditions. LWT – Food Science and Technology, 66, 420–427.
Ciriminna, R., Chavarría-Hernandez, N., Ines Rodríguez Hernandez, A., & Pagliaro, M. (2015).
Pectin: A new perspective from the biorefinery standpoint. Biofuels, Bioproducts and
Biorefining, 9(4), 368–377.
Concha, J., & Zúñiga Hansen, M. E. (2012). Enzymatic depolymerization of sugar beet pulp:
Production and characterization of pectin and pectic-oligosaccharides as a potential source for
functional carbohydrates. Chemical Engineering Journal, 192, 29–36.
Constenla, D., & Lozano, J. E. (2003). Kinetic model of pectin demethylation. Latin American
Applied Research, 33, 91–95.
da Silva, J. A. L., Goncalves, M. P., & Rao, M. A. (1995). Kinetics and thermal behaviour of
the structure formation process in HMP/sucrose gelation. International Journal of Biological
Macromolecules, 17(1), 25–32.
Daas, P. J. H., Meyer-Hansen, K., Schols, H. A., De Ruiter, G. A., & Voragen, A. G. J. (1999).
Investigation of the non-esterified galacturonic acid distribution inpectin with endopolygalacturonase. Carbohydrate Research, 318(1–4), 135–145.
Delphi, L., & Sepehri, H. (2016). Apple pectin: A natural source for cancer suppression in 4T1
breast cancer cells in vitro and express p53 in mouse bearing 4T1 cancer tumors, in vivo.
Biomedicine and Pharmacotherapy, 84, 637–644.
Denès, J.-M., Baron, A., Renard, C. M. G. C., Péan, C., & Drilleau, J.-F. (2000). Different action
patterns for apple pectin methylesterase at pH 7.0 and 4.5. Carbohydrate Research, 327(4),
385–393.
Deuel, H. (1943). Pektin als hochmolekularer elektrolyt. Mitteilungen aus dem Gebiete der
Lebensmitteluntersuchung und Hygiene, 34, 41–51.
Pectin