169
Powell, D. A., Morris, E. R., Gidley, M. J., & Rees, D. A. (1982). Conformations and interactions of pectins: II. Influence of residue sequence on chain association in calcium pectate gels.
Journal of Molecular Biology, 155(4), 517–531.
Ptichkina, N. M., Markina, O. A., & Rumyantseva, G. N. (2008). Pectin extraction from pumpkin
with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192–195.
Puri, M., Sharma, D., & Barrow, C. J. (2012). Enzyme-assisted extraction of bioactives from
plants. Trends in Biotechnology, 30(1), 37–44.
Racape, E., Thibault, J. F., Reitsma, J. C. E., & Pilnik, W. (1989). Properties of amidated pectins. II. Polyelectrolyte behavior and calcium binding of amidated pectins and amidated pectic
acids. Biopolymers, 28(8), 1435–1448.
Reis, P., Holmberg, K., Watzke, H., Leser, M. E., & Miller, R. (2009). Lipases at interfaces: A
review. Advances in Colloid and Interface Science, 147-148, 237–250.
Reitsma, J. C. E., Thibault, J. F., & Pilnik, W. (1986). Properties of amidated pectins. I. Preparation
and characterization of amidated pectins and amidated pecticacids. Food Hydrocolloids, 1(2),
121–127.
Renard, C. M. G. C., Crépeau, M.-J., & Thibault, J.-F. (1995). Structure of the repeating units in
the rhamnogalacturonic backbone of apple, beet and citrus pectins. Carbohydrate Research,
275(1), 155–165.
Renard, C. M. G. C., & Thibault, J.-F. (1996). Degradation of pectins in alkaline conditions:
Kinetics of demethylation. Carbohydrate Research, 286(0), 139–150.
Rhein-Knudsen, N., Ale, M. T., & Meyer, A. S. (2015). Seaweed hydrocolloid production: An
update on enzyme assisted extraction and modification technologies. Marine Drugs, 13(6),
3340–3359.
Richardson, J. F., Harker, J. H., & Backhurst, J. R. (2002). Coulson and Richardson’s chemical
engineering volume 2-Particle technology and separation processes (5th ed.). Oxford, UK:
Elsevier.
Rosas, G. M. I., Castro, J. M., Martinez, L. A. O., Trujillo, L. S., & Belloso, O. M. (2016). Longterm stability of food-grade nanoemulsions from high methoxyl pectin containing essential
oils. Food Hydrocolloids, 52, 438–446.
Routray, W., & Orsat, V. (2012). Microwave-assisted extraction of flavonoids: A review. Food and
Bioprocess Technology, 5(2), 409–424.
Sadahira, M. S., Rodrigues, M. I., Akhtar, M., Murray, B. S., & Netto, F. M. (2016). Effect of egg
white protein-pectin electrostatic interactions in a high sugar content system on foaming and
foam rheological properties. Food Hydrocolloids, 58, 1–10.
Sanchis, E., Ghidelli, C., Palou, L., Perez-Gago, M. B., Sheth, C., Mateo, M. (2016). Browning
inhibition and microbial control in fresh-cut persimmon (Diospyroskaki Thunb. cv. Rojo
Brillante) by apple pectin-based edible coatings. Postharvest Biology and Technology, 112,
186–193.
Sato, A. K., Oliveira, P., & Cunha, R. (2008). Rheology of mixed pectin solutions. Food Biophysics,
3(1), 100–109.
Savary, B. J., Hotchkiss, A. T., Fishman, M. L., Cameron, R. G., & Shatters, R. G. (2003).
Development of a Valencia orange pectin methylesterase for generating novel pectin products. In F. Voragen, H. Schols, & R. Visser (Eds.), Advances in pectin and pectinase research
(pp. 345–361). Dordrecht, The Netherlands: Springer.
Schmidt, U. S., Schmidt, K., Kurz, T., EndreB, H. U., & Schuchmann, H. P. (2015). Pectins of
different origin and their performance in forming and stabilizing oil-in-water emulsions. Food
Hydrocolloids, 46, 59–66.
Schols, H. A., & Voragen, A. G. J. (1996). Complex pectins: Structure elucidation using enzymes.
In J. Visser & A. G. J. Voragen (Eds.), Progress in biotechnology (pp. 3–19). Amsterdam, The
Netherlands: Elsevier.
Seshadri, R., Weiss, J., Hulbert, G. J., & Mount, J. (2003). Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocolloids, 17(2),
191–197.
Pectin
Powell, D. A., Morris, E. R., Gidley, M. J., & Rees, D. A. (1982). Conformations and interactions of pectins: II. Influence of residue sequence on chain association in calcium pectate gels.
Journal of Molecular Biology, 155(4), 517–531.
Ptichkina, N. M., Markina, O. A., & Rumyantseva, G. N. (2008). Pectin extraction from pumpkin
with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192–195.
Puri, M., Sharma, D., & Barrow, C. J. (2012). Enzyme-assisted extraction of bioactives from
plants. Trends in Biotechnology, 30(1), 37–44.
Racape, E., Thibault, J. F., Reitsma, J. C. E., & Pilnik, W. (1989). Properties of amidated pectins. II. Polyelectrolyte behavior and calcium binding of amidated pectins and amidated pectic
acids. Biopolymers, 28(8), 1435–1448.
Reis, P., Holmberg, K., Watzke, H., Leser, M. E., & Miller, R. (2009). Lipases at interfaces: A
review. Advances in Colloid and Interface Science, 147-148, 237–250.
Reitsma, J. C. E., Thibault, J. F., & Pilnik, W. (1986). Properties of amidated pectins. I. Preparation
and characterization of amidated pectins and amidated pecticacids. Food Hydrocolloids, 1(2),
121–127.
Renard, C. M. G. C., Crépeau, M.-J., & Thibault, J.-F. (1995). Structure of the repeating units in
the rhamnogalacturonic backbone of apple, beet and citrus pectins. Carbohydrate Research,
275(1), 155–165.
Renard, C. M. G. C., & Thibault, J.-F. (1996). Degradation of pectins in alkaline conditions:
Kinetics of demethylation. Carbohydrate Research, 286(0), 139–150.
Rhein-Knudsen, N., Ale, M. T., & Meyer, A. S. (2015). Seaweed hydrocolloid production: An
update on enzyme assisted extraction and modification technologies. Marine Drugs, 13(6),
3340–3359.
Richardson, J. F., Harker, J. H., & Backhurst, J. R. (2002). Coulson and Richardson’s chemical
engineering volume 2-Particle technology and separation processes (5th ed.). Oxford, UK:
Elsevier.
Rosas, G. M. I., Castro, J. M., Martinez, L. A. O., Trujillo, L. S., & Belloso, O. M. (2016). Longterm stability of food-grade nanoemulsions from high methoxyl pectin containing essential
oils. Food Hydrocolloids, 52, 438–446.
Routray, W., & Orsat, V. (2012). Microwave-assisted extraction of flavonoids: A review. Food and
Bioprocess Technology, 5(2), 409–424.
Sadahira, M. S., Rodrigues, M. I., Akhtar, M., Murray, B. S., & Netto, F. M. (2016). Effect of egg
white protein-pectin electrostatic interactions in a high sugar content system on foaming and
foam rheological properties. Food Hydrocolloids, 58, 1–10.
Sanchis, E., Ghidelli, C., Palou, L., Perez-Gago, M. B., Sheth, C., Mateo, M. (2016). Browning
inhibition and microbial control in fresh-cut persimmon (Diospyroskaki Thunb. cv. Rojo
Brillante) by apple pectin-based edible coatings. Postharvest Biology and Technology, 112,
186–193.
Sato, A. K., Oliveira, P., & Cunha, R. (2008). Rheology of mixed pectin solutions. Food Biophysics,
3(1), 100–109.
Savary, B. J., Hotchkiss, A. T., Fishman, M. L., Cameron, R. G., & Shatters, R. G. (2003).
Development of a Valencia orange pectin methylesterase for generating novel pectin products. In F. Voragen, H. Schols, & R. Visser (Eds.), Advances in pectin and pectinase research
(pp. 345–361). Dordrecht, The Netherlands: Springer.
Schmidt, U. S., Schmidt, K., Kurz, T., EndreB, H. U., & Schuchmann, H. P. (2015). Pectins of
different origin and their performance in forming and stabilizing oil-in-water emulsions. Food
Hydrocolloids, 46, 59–66.
Schols, H. A., & Voragen, A. G. J. (1996). Complex pectins: Structure elucidation using enzymes.
In J. Visser & A. G. J. Voragen (Eds.), Progress in biotechnology (pp. 3–19). Amsterdam, The
Netherlands: Elsevier.
Seshadri, R., Weiss, J., Hulbert, G. J., & Mount, J. (2003). Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocolloids, 17(2),
191–197.
Pectin