170
Seslija, S., Spasojevic, P., Panic, V., Dobrzynska-Mizera, M., Immirzi, B., Stevanovic, J., &
Popovic, I. (2018). Physico-chemical evaluation of hydrophobically modified pectin derivatives: Step toward application. International Journal of Biological Macromolecules, 113,
924–932.
Shankar, S., Tanomrod, N., Rawdkuen, S., & Rhim, J. W. (2016). Preparation of pectin/silver
nanoparticles composite films with UV-light barrier and properties. International Journal of
Biological Macromolecules, 92, 842–849.
Sharma, R., & Ahuja, M. (2011). Thiolated pectin: Synthesis, characterization and evaluation as a
mucoadhesive polymer. Carbohydrate Polymers, 85, 658–663.
Smidsrød, O., Haug, A., & Larsen, B. (1966). The influence of pH on the rate of hydrolysis of
acidic polysaccharides. Acta Chemica Scandinavica, 20, 1026–1034.
Sousa, A. G., Nielsen, H. L., Armagan, I., Larsen, J., & Sorensen, S. O. (2015). The impact of
rhamnogalacturonan-I side chain monosaccharides on the rheological properties of citrus pectin. Food Hydrocolloids, 47, 130–139.
Sun, C., Liu, R., Liang, B., Wu, T., Sui, W., & Zhang, M. (2018). Microparticulated whey
protein- pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Research
International, 108, 151–160.
Sutherland, W. J., Clout, M., Cote, I. M., Daszak, P., Depledge, M. H., Fellman, L., Fleishman,
E., Garthwaite, R., Gibbons, D. W., Lurio, J. D., Impey, A. J., Lickorish, F., Lindenmayer,
D., Madgwick, J., Margerison, C., Maynard, T., Peck, L. S., Pretty, J., Prior, S., Redford., K.
H., Scharlemann, J. P. W., Spalding, M., Watkinson, A. R. (2010). A horizon scan of global
conservation issues for 2010. Trends in Ecology & Evolution, 25(1), 1–7.
Taylor, A. J. (1982). Intramolecular distribution of carboxyl groups in low methoxylpectins—A
review. Carbohydrate Polymers, 2(1), 9–17.
Thakur, B. R., Singh, R. K., Handa, A. K., & Rao, M. A. (1997). Chemistry and uses of pectin—A
review. Critical Reviews in Food Science and Nutrition, 37(1), 47–73.
Theuwissen, E., & Mensink, R. P. (2008). Water-soluble dietary fibers and cardiovascular disease.
Physiology and Behavior, 94(2), 285–292.
Thibault, J.-F., & Ralet, M.-C. (2003). Physico-chemical properties of pectins in the cell walls and
after extraction. In F. Voragen, H. Schols, & R. Visser (Eds.), Advances in pectin and pectinase
research (pp. 91–105). Dordrecht, The Netherlands: Springer.
Ueno, H., Tanaka, M., Hosino, M., Sasaki, M., & Goto, M. (2008). Extraction of valuable compounds from the flavedo of Citrus junos using subcritical water. Separation and Purification
Technology, 62(3), 513–516.
Vincken, J.-P., Schols, H. A., Oomen, R. J. F. J., McCann, M. C., Ulvskov, P., Voragen, A. G.
J., & Visser, R. G. F. (2003). If homogalacturonan were a side chain of rhamnogalacturonan
I. Implications for cell wall architecture. Plant Physiology, 132(4), 1781–1789.
Voo, W. P., Ravindra, P., Tey, B. T., & Chan, E. S. (2011). Comparison of alginate and pectin based
beads for production of poultry probiotic cells. Journal of Bioscience and Bioengineering,
111(3), 294–299. https://doi.org/10.1016/j.jbiosc.2010.11
Voragen, A. J., Coenen, G.-J., Verhoef, R., & Schols, H. (2009). Pectin, a versatile polysaccharide
present in plant cell walls. Structural Chemistry, 20(2), 263–275.
Vriesmann, L. C., & Petkowicz, C. L. O. (2013). Highly acetylated pectin from cacaopod husks
(Theobroma cacao L.) forms gel. Food Hydrocolloids, 33(1), 58–65.
Walkinshaw, M. D., & Arnott, S. (1981). Conformations and interactions of pectins: II. Models for
junction zones in pectinic acid and calcium pectate gels. Journal of Molecular Biology, 153(4),
1075–1085.
Wang, X. S., Dong, Q., Zuo, J. P., & Fang, J. N. (2003). Immunological activities and structure of
pectin from Centella asiatica. Carbohydrate Research, 338(22), 2393–2402.
Whistler, R., & Daniel, J. (1993). Chapter 3. In O. Fennema (Ed.), Quı’mica de los alimentos
(p. 42). Zaragoza, Spain: Editorial Acribia.
N. Noor et al.
Seslija, S., Spasojevic, P., Panic, V., Dobrzynska-Mizera, M., Immirzi, B., Stevanovic, J., &
Popovic, I. (2018). Physico-chemical evaluation of hydrophobically modified pectin derivatives: Step toward application. International Journal of Biological Macromolecules, 113,
924–932.
Shankar, S., Tanomrod, N., Rawdkuen, S., & Rhim, J. W. (2016). Preparation of pectin/silver
nanoparticles composite films with UV-light barrier and properties. International Journal of
Biological Macromolecules, 92, 842–849.
Sharma, R., & Ahuja, M. (2011). Thiolated pectin: Synthesis, characterization and evaluation as a
mucoadhesive polymer. Carbohydrate Polymers, 85, 658–663.
Smidsrød, O., Haug, A., & Larsen, B. (1966). The influence of pH on the rate of hydrolysis of
acidic polysaccharides. Acta Chemica Scandinavica, 20, 1026–1034.
Sousa, A. G., Nielsen, H. L., Armagan, I., Larsen, J., & Sorensen, S. O. (2015). The impact of
rhamnogalacturonan-I side chain monosaccharides on the rheological properties of citrus pectin. Food Hydrocolloids, 47, 130–139.
Sun, C., Liu, R., Liang, B., Wu, T., Sui, W., & Zhang, M. (2018). Microparticulated whey
protein- pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Research
International, 108, 151–160.
Sutherland, W. J., Clout, M., Cote, I. M., Daszak, P., Depledge, M. H., Fellman, L., Fleishman,
E., Garthwaite, R., Gibbons, D. W., Lurio, J. D., Impey, A. J., Lickorish, F., Lindenmayer,
D., Madgwick, J., Margerison, C., Maynard, T., Peck, L. S., Pretty, J., Prior, S., Redford., K.
H., Scharlemann, J. P. W., Spalding, M., Watkinson, A. R. (2010). A horizon scan of global
conservation issues for 2010. Trends in Ecology & Evolution, 25(1), 1–7.
Taylor, A. J. (1982). Intramolecular distribution of carboxyl groups in low methoxylpectins—A
review. Carbohydrate Polymers, 2(1), 9–17.
Thakur, B. R., Singh, R. K., Handa, A. K., & Rao, M. A. (1997). Chemistry and uses of pectin—A
review. Critical Reviews in Food Science and Nutrition, 37(1), 47–73.
Theuwissen, E., & Mensink, R. P. (2008). Water-soluble dietary fibers and cardiovascular disease.
Physiology and Behavior, 94(2), 285–292.
Thibault, J.-F., & Ralet, M.-C. (2003). Physico-chemical properties of pectins in the cell walls and
after extraction. In F. Voragen, H. Schols, & R. Visser (Eds.), Advances in pectin and pectinase
research (pp. 91–105). Dordrecht, The Netherlands: Springer.
Ueno, H., Tanaka, M., Hosino, M., Sasaki, M., & Goto, M. (2008). Extraction of valuable compounds from the flavedo of Citrus junos using subcritical water. Separation and Purification
Technology, 62(3), 513–516.
Vincken, J.-P., Schols, H. A., Oomen, R. J. F. J., McCann, M. C., Ulvskov, P., Voragen, A. G.
J., & Visser, R. G. F. (2003). If homogalacturonan were a side chain of rhamnogalacturonan
I. Implications for cell wall architecture. Plant Physiology, 132(4), 1781–1789.
Voo, W. P., Ravindra, P., Tey, B. T., & Chan, E. S. (2011). Comparison of alginate and pectin based
beads for production of poultry probiotic cells. Journal of Bioscience and Bioengineering,
111(3), 294–299. https://doi.org/10.1016/j.jbiosc.2010.11
Voragen, A. J., Coenen, G.-J., Verhoef, R., & Schols, H. (2009). Pectin, a versatile polysaccharide
present in plant cell walls. Structural Chemistry, 20(2), 263–275.
Vriesmann, L. C., & Petkowicz, C. L. O. (2013). Highly acetylated pectin from cacaopod husks
(Theobroma cacao L.) forms gel. Food Hydrocolloids, 33(1), 58–65.
Walkinshaw, M. D., & Arnott, S. (1981). Conformations and interactions of pectins: II. Models for
junction zones in pectinic acid and calcium pectate gels. Journal of Molecular Biology, 153(4),
1075–1085.
Wang, X. S., Dong, Q., Zuo, J. P., & Fang, J. N. (2003). Immunological activities and structure of
pectin from Centella asiatica. Carbohydrate Research, 338(22), 2393–2402.
Whistler, R., & Daniel, J. (1993). Chapter 3. In O. Fennema (Ed.), Quı’mica de los alimentos
(p. 42). Zaragoza, Spain: Editorial Acribia.
N. Noor et al.