articleTop 1% cited
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
Food Hydrocolloids · 2016 · Vol. 61 · pp. 730–739
Wenjun Wang(Zhejiang University)Xiaobin Ma(Zhejiang University)Peng Jiang(Zhejiang University)Lyulin Hu(Zhejiang University)Zijian Zhi(Zhejiang University)Jianle Chen(Zhejiang University)Tian Ding(Zhejiang University)Xingqian Ye(Zhejiang University)Donghong Liu✉(Zhejiang University)
Polysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food SystemsPectinChemistryThermogravimetric analysisDifferential scanning calorimetryCrystallinityExtraction (chemistry)Thermal stabilityChromatographyFood scienceNuclear chemistry
Funding
- National Natural Science Foundation of China
Citations
575
FWCI
67.16
field-weighted impact
References
57
Percentile
100%
vs. same field & year
Citations per year
References
Pectin extracted from apple pomace and citrus peel by subcritical water
Food Hydrocolloids · 2013 · 474 citations
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
Phytochemistry · 2001 · 1,860 citations
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