Crop processing generates considerable by-products that concern the environment, but their
valuable components (eg, pectin) can be extracted for waste valorization. Conventional …

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts
textural and gelling properties to a wide range of food systems. Up to the last decade, pectin …

Glycosylation is a method that enhances the functional properties of proteins by covalently
attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP …

In this study, changes in the basic composition and structural characterisation of water-
soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from …

In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties
compared to commercial citrus peel pectin and apple pectin, with emulsifying properties …

Pectic polysaccharides are one of the most vital functional ingredients in quinoa
microgreens, which exhibit numerous health-promoting benefits. Nevertheless, the detailed …

Previous studies have shown that Mesona chinensis Benth polysaccharide (MP) has a
variety of physiological activities, including anti-inflammation, anti-oxidation, immune …

Abstract Avicennia marina (Forssk.) Vierh. is a highly salt-tolerant mangrove, and its fruit has
been traditionally used for treating constipation and dysentery. In this study, a pectin (AMFPs …

In this study, a high-molecular-weight Pueraria lobata polysaccharide (PLP) with a
molecular weight of 273.54 kDa was degraded by ultrasound, and the ultrasonic …

To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as
novel, healthy, and gelling food additives, this study compared the structural characteristics …