167
Koch, L., Hummel, L., Schuchmann, H. P., & Emin, M. A. (2018). Improving the emulsifying
properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach.
Journal of Food Engineering, 223, 175–188.
Koubala, B. B., Christiaens, S., Kansci, G., Van Loey, A. M., & Hendrickx, M. E. (2014). Isolation
and structural characterisation of papaya peel pectin. Food Research International, 55, 215–221.
Krall, S. M., & McFeeters, R. F. (1998). Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis Rates. Journal of Agricultural and Food Chemistry,
46(4), 1311–1315.
Kravtchenko, T. P., Arnould, I., Voragen, A. G. J., & Pilnik, W. (1992a). Improvement of the selective depolymerization of pectic substances by chemical b-elimination in aqueous solution.
Carbohydrate Polymers, 19(4), 237–242.
Kravtchenko, T. P., Berth, G., Voragen, A. G. J., & Pilnik, W. (1992b). Studies on the intermolecular distribution of industrial pectins by means of preparative size exclusion chromatography.
Carbohydrate Polymers, 18(4), 253–263.
Leclere, L., Fransolet, M., Cote, F., Cambier, P., Arnould, T., Cutsem, P. V., & Michiels, C. (2015).
Heat- modified citrus pectin induces apoptosis-like cell death and autophagy in HepG2 and
A549 cancer cells. Public Library of Science, 10(3), e0115831. https://doi.org/10.1371/journal.
pone.0115831
Lee, J. S., Kim, E. J., Chung, D., & Lee, H. G. (2009). Characteristics and antioxidant activity
of catechin-loaded calcium pectinate gel beads prepared by internal gelation. Colloids and
Surfaces B: Biointerfaces, 74(1), 17–22.
Liu, C., Cheng, F. F., Wang, J. M., Wan, Z. L., Sun, Y. E., & Yang, X. Q. (2016). Preparation
and characterization of surface-active pectin from soya hulls by phosphate-assisted subcritical water combined with ultrasonic treatment. International Journal of Food Science and
Technology, 51, 61–68.
Löfgren, C., Guillotin, S., Evenbratt, H., Schols, H., & Hermansson, A.-M. (2005). Effects of
calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin
gels. Biomacromolecules, 6(2), 646–652.
Löfgren, C., Guillotin, S., & Hermansson, A.-M. (2006). Microstructure and kinetic rheological
behavior of amidated and nonamidated LM pectin gels. Biomacromolecules, 7(1), 114–121.
Löfgren, C., & Hermansson, A.-M. (2007). Synergistic rheological behaviour of mixed HM/LM
pectin gels. Food Hydrocolloids, 21(3), 480–486.
Loncin, M., & Merson, R. L. (1979). Equations related to the transfer of mass, heat, and momentum. In M. L. L. Merson (Ed.), Food engineering. Principles and selected applications
(p. 11e40). New York, NY: Academic Press.
Lopes da Silva, J. A., & Rao, M. A. (2006). Pectins: Structure, functionality, and uses. In A. M.
Stephen, G. O. Phillips, & P. A. Williams (Eds.), Food polysaccharides and their applications
(2nd ed.). Boca Raton, FL: CRC/Taylor & Francis.
Louis, P., Hold, G. L., & Flint, H. J. (2014). The gut microbiota, bacterial metabolites and colorectal cancer. Nature Reviews Microbiology, 12(10), 661–672.
Low, Z. W., Chee, P. L., Kai, D., & Loh, X. J. (2015). The role of hydrogen bonding inalginate/poly(acrylamide-co-dimethylacrylamide) and alginate/poly(ethyleneglycol) methyl ether
methacrylate-based tough hybrid hydrogels. RSC Advances, 5(71), 57678–57685.
Luque-Garcıa, J. L., & Luque de Castro, M. D. (2003). Ultrasound: A powerful tool for leaching.
TrAC Trends in Analytical Chemistry, 22(1), 41–47.
Ma, S., & Wang, Z. (2013). Pulsed electric field-assisted modification of pectin from sugar beet
pulp. Carbohydrate Polymers, 92, 1700–1704.
Mansel, B. W., Chu, C.-Y., Leis, A., Hemar, Y., Chen, H.-L., Lundin, L., & Williams, M. A. K.
(2015). Zooming in: Structural investigations of rheologically characterized hydrogen-bonded
low-methoxyl pectin networks. Biomacromolecules, 16(10), 3209–3216.
Maroziene, A., & de Kruif, C. G. (2000). Interaction of pectin and casein micelles. Food
Hydrocolloids, 14(4), 391–394.
Pectin
Koch, L., Hummel, L., Schuchmann, H. P., & Emin, M. A. (2018). Improving the emulsifying
properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach.
Journal of Food Engineering, 223, 175–188.
Koubala, B. B., Christiaens, S., Kansci, G., Van Loey, A. M., & Hendrickx, M. E. (2014). Isolation
and structural characterisation of papaya peel pectin. Food Research International, 55, 215–221.
Krall, S. M., & McFeeters, R. F. (1998). Pectin hydrolysis: Effect of temperature, degree of methylation, pH, and calcium on hydrolysis Rates. Journal of Agricultural and Food Chemistry,
46(4), 1311–1315.
Kravtchenko, T. P., Arnould, I., Voragen, A. G. J., & Pilnik, W. (1992a). Improvement of the selective depolymerization of pectic substances by chemical b-elimination in aqueous solution.
Carbohydrate Polymers, 19(4), 237–242.
Kravtchenko, T. P., Berth, G., Voragen, A. G. J., & Pilnik, W. (1992b). Studies on the intermolecular distribution of industrial pectins by means of preparative size exclusion chromatography.
Carbohydrate Polymers, 18(4), 253–263.
Leclere, L., Fransolet, M., Cote, F., Cambier, P., Arnould, T., Cutsem, P. V., & Michiels, C. (2015).
Heat- modified citrus pectin induces apoptosis-like cell death and autophagy in HepG2 and
A549 cancer cells. Public Library of Science, 10(3), e0115831. https://doi.org/10.1371/journal.
pone.0115831
Lee, J. S., Kim, E. J., Chung, D., & Lee, H. G. (2009). Characteristics and antioxidant activity
of catechin-loaded calcium pectinate gel beads prepared by internal gelation. Colloids and
Surfaces B: Biointerfaces, 74(1), 17–22.
Liu, C., Cheng, F. F., Wang, J. M., Wan, Z. L., Sun, Y. E., & Yang, X. Q. (2016). Preparation
and characterization of surface-active pectin from soya hulls by phosphate-assisted subcritical water combined with ultrasonic treatment. International Journal of Food Science and
Technology, 51, 61–68.
Löfgren, C., Guillotin, S., Evenbratt, H., Schols, H., & Hermansson, A.-M. (2005). Effects of
calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin
gels. Biomacromolecules, 6(2), 646–652.
Löfgren, C., Guillotin, S., & Hermansson, A.-M. (2006). Microstructure and kinetic rheological
behavior of amidated and nonamidated LM pectin gels. Biomacromolecules, 7(1), 114–121.
Löfgren, C., & Hermansson, A.-M. (2007). Synergistic rheological behaviour of mixed HM/LM
pectin gels. Food Hydrocolloids, 21(3), 480–486.
Loncin, M., & Merson, R. L. (1979). Equations related to the transfer of mass, heat, and momentum. In M. L. L. Merson (Ed.), Food engineering. Principles and selected applications
(p. 11e40). New York, NY: Academic Press.
Lopes da Silva, J. A., & Rao, M. A. (2006). Pectins: Structure, functionality, and uses. In A. M.
Stephen, G. O. Phillips, & P. A. Williams (Eds.), Food polysaccharides and their applications
(2nd ed.). Boca Raton, FL: CRC/Taylor & Francis.
Louis, P., Hold, G. L., & Flint, H. J. (2014). The gut microbiota, bacterial metabolites and colorectal cancer. Nature Reviews Microbiology, 12(10), 661–672.
Low, Z. W., Chee, P. L., Kai, D., & Loh, X. J. (2015). The role of hydrogen bonding inalginate/poly(acrylamide-co-dimethylacrylamide) and alginate/poly(ethyleneglycol) methyl ether
methacrylate-based tough hybrid hydrogels. RSC Advances, 5(71), 57678–57685.
Luque-Garcıa, J. L., & Luque de Castro, M. D. (2003). Ultrasound: A powerful tool for leaching.
TrAC Trends in Analytical Chemistry, 22(1), 41–47.
Ma, S., & Wang, Z. (2013). Pulsed electric field-assisted modification of pectin from sugar beet
pulp. Carbohydrate Polymers, 92, 1700–1704.
Mansel, B. W., Chu, C.-Y., Leis, A., Hemar, Y., Chen, H.-L., Lundin, L., & Williams, M. A. K.
(2015). Zooming in: Structural investigations of rheologically characterized hydrogen-bonded
low-methoxyl pectin networks. Biomacromolecules, 16(10), 3209–3216.
Maroziene, A., & de Kruif, C. G. (2000). Interaction of pectin and casein micelles. Food
Hydrocolloids, 14(4), 391–394.
Pectin