165
Giacomazza, D., Sabatino, M. A., Catena, A., Leone, M., San Biagio, P. L., & Dispenza, C. (2014).
Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH.
Carbohydrate Polymers, 114, 141–148.
Gidley, M. J., Morris, E. R., Murray, E. J., Powell, D. A., & Rees, D. A. (1979). Spectroscopic
and stoicheiometric characterisation of the calcium-mediated association of pectate chains in
gels and in the solid state. Journal of the Chemical Society, Chemical Communications, (22),
990–992. https://doi.org/10.1039/C39790000990
Gigli, J., Garnier, C., & Piazza, L. (2009). Rheological behaviour of low-methoxyl pectin gels over
an extended frequency window. Food Hydrocolloids, 23(5), 1406–1412.
Gilsenan, P. M., Richardson, R. K., & Morris, E. R. (2000). Thermally reversible acid-induced
gelation of low-methoxy pectin. Carbohydrate Polymers, 41(4), 339–349.
Glinsky, V. V., & Raz, A. (2009). Modified citrus pectin anti-metastatic properties: One bullet,
multiple targets. Carbohydrate Research, 344(14), 1788–1791.
Gomez, B., Gullon, B., Remoroza, C., Schols, H. A., Parajo, J. C., & Alonso, J. L. (2014).
Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange
peel wastes. Journal of Agricultural and Food Chemistry, 62(40), 9769–9782.
Gomez, B., Gullon, B., Yanez, R., Schols, H., & Alonso, J. L. (2016). Prebiotic potential of pectins
and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation. Journal of Functional Foods, 20, 108–121.
Gorrasi, G., & Bugatti, V. (2016). Edible bio-nano-hybrid coatings for food protection based
on pectins and LDH-salicylate: Preparation and analysis of physical properties. LWT - Food
Science and Technology, 69, 139–145.
Gorrasi, G., Bugatti, V., & Vittoria, V. (2012). Pectins filled with LDH-antimicrobial molecules:
Preparation, characterization and physical properties. Carbohydrate Polymers, 89, 132–137.
Grant, G. T., Morris, E. R., Rees, D. A., Smith, P. J. C., & Thom, D. (1973). Biological interactions between polysaccharides and divalent cations: The egg-box model. FEBS Letters, 32(1),
195–198.
Gronde, T., Hartog, A., van Hees, C., Pellikaan, H., & Pieters, T. (2016). Systematic review of
the mechanisms and evidences behind the hypocholesterolaemic effects of HPMC, pectin and
chitosan in animal trials. Food Chemistry, 199, 746–759.
Guerreiro, A. C., Gago, C. M. L., Faleiro, M. L., Miguel, M. G. C., & Antunes, M. D. C. (2015).
Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched
with essential oils. Scientia Horticulturae, 194, 138–146.
Guillotin, S. E., Bakx, E. J., Boulenguer, P., Mazoyer, J., Schols, H. A., & Voragen, A. G. J. (2005).
Populations having different GalA blocks characteristics are present in commercial pectins
which are chemically similar but have different functionalities. Carbohydrate Polymers, 60(3),
391–398.
Guimarães, G. C., Coelho Júnior, M. C., & Garcia Rojas, E. E. (2009). Density and kinematic viscosity of pectin aqueous solution. Journal of Chemical & Engineering Data, 54(2), 662–667.
Gullón, B., Gómez, B., Martínez-Sabajanes, M., Yá˜nez, R., Parajó, J. C., & Alonso, J. L. (2013).
Pectic oligosaccharides: Manufacture and functional properties. Trends in Food Science and
Technology, 30, 153–161.
Gunness, P., & Gidley, M. J. (2010). Mechanisms underlying the cholesterol-lowering properties
of soluble dietary fibre polysaccharides. Food & Function, 1(2), 149–155.
Guo, X., Guo, X., Yu, S., & Kong, F. (2018). Influences of the different chemical components of
sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet
pectin and whey protein isolate. Food Hydrocolloids, 82, 1–10.
Han, Z., Zeng, X. A., Zhang, B. S., & Yu, S. J. (2009). Effects of pulsed electric fields (PEF) treatment on the properties of corn starch. Journal of Food Engineering, 93, 318–323.
Harholt, J., Suttangkakul, A., & Vibe Scheller, H. (2010). Biosynthesis of pectin. Plant Physiology,
153(2), 384–395.
Pectin
Giacomazza, D., Sabatino, M. A., Catena, A., Leone, M., San Biagio, P. L., & Dispenza, C. (2014).
Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH.
Carbohydrate Polymers, 114, 141–148.
Gidley, M. J., Morris, E. R., Murray, E. J., Powell, D. A., & Rees, D. A. (1979). Spectroscopic
and stoicheiometric characterisation of the calcium-mediated association of pectate chains in
gels and in the solid state. Journal of the Chemical Society, Chemical Communications, (22),
990–992. https://doi.org/10.1039/C39790000990
Gigli, J., Garnier, C., & Piazza, L. (2009). Rheological behaviour of low-methoxyl pectin gels over
an extended frequency window. Food Hydrocolloids, 23(5), 1406–1412.
Gilsenan, P. M., Richardson, R. K., & Morris, E. R. (2000). Thermally reversible acid-induced
gelation of low-methoxy pectin. Carbohydrate Polymers, 41(4), 339–349.
Glinsky, V. V., & Raz, A. (2009). Modified citrus pectin anti-metastatic properties: One bullet,
multiple targets. Carbohydrate Research, 344(14), 1788–1791.
Gomez, B., Gullon, B., Remoroza, C., Schols, H. A., Parajo, J. C., & Alonso, J. L. (2014).
Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange
peel wastes. Journal of Agricultural and Food Chemistry, 62(40), 9769–9782.
Gomez, B., Gullon, B., Yanez, R., Schols, H., & Alonso, J. L. (2016). Prebiotic potential of pectins
and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation. Journal of Functional Foods, 20, 108–121.
Gorrasi, G., & Bugatti, V. (2016). Edible bio-nano-hybrid coatings for food protection based
on pectins and LDH-salicylate: Preparation and analysis of physical properties. LWT - Food
Science and Technology, 69, 139–145.
Gorrasi, G., Bugatti, V., & Vittoria, V. (2012). Pectins filled with LDH-antimicrobial molecules:
Preparation, characterization and physical properties. Carbohydrate Polymers, 89, 132–137.
Grant, G. T., Morris, E. R., Rees, D. A., Smith, P. J. C., & Thom, D. (1973). Biological interactions between polysaccharides and divalent cations: The egg-box model. FEBS Letters, 32(1),
195–198.
Gronde, T., Hartog, A., van Hees, C., Pellikaan, H., & Pieters, T. (2016). Systematic review of
the mechanisms and evidences behind the hypocholesterolaemic effects of HPMC, pectin and
chitosan in animal trials. Food Chemistry, 199, 746–759.
Guerreiro, A. C., Gago, C. M. L., Faleiro, M. L., Miguel, M. G. C., & Antunes, M. D. C. (2015).
Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched
with essential oils. Scientia Horticulturae, 194, 138–146.
Guillotin, S. E., Bakx, E. J., Boulenguer, P., Mazoyer, J., Schols, H. A., & Voragen, A. G. J. (2005).
Populations having different GalA blocks characteristics are present in commercial pectins
which are chemically similar but have different functionalities. Carbohydrate Polymers, 60(3),
391–398.
Guimarães, G. C., Coelho Júnior, M. C., & Garcia Rojas, E. E. (2009). Density and kinematic viscosity of pectin aqueous solution. Journal of Chemical & Engineering Data, 54(2), 662–667.
Gullón, B., Gómez, B., Martínez-Sabajanes, M., Yá˜nez, R., Parajó, J. C., & Alonso, J. L. (2013).
Pectic oligosaccharides: Manufacture and functional properties. Trends in Food Science and
Technology, 30, 153–161.
Gunness, P., & Gidley, M. J. (2010). Mechanisms underlying the cholesterol-lowering properties
of soluble dietary fibre polysaccharides. Food & Function, 1(2), 149–155.
Guo, X., Guo, X., Yu, S., & Kong, F. (2018). Influences of the different chemical components of
sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet
pectin and whey protein isolate. Food Hydrocolloids, 82, 1–10.
Han, Z., Zeng, X. A., Zhang, B. S., & Yu, S. J. (2009). Effects of pulsed electric fields (PEF) treatment on the properties of corn starch. Journal of Food Engineering, 93, 318–323.
Harholt, J., Suttangkakul, A., & Vibe Scheller, H. (2010). Biosynthesis of pectin. Plant Physiology,
153(2), 384–395.
Pectin