Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra

Millett, Rachael; Mao, Yujie; Millet, Rachael; Lee, Chai Siah; Yakubov, Gleb; Harding, Stephen E.; Binner, Eleanor

doi:10.1016/j.carbpol.2020.116414

All Outputs (4)

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Structural Insights into the Mechanism of Heat‐Set Gel Formation of Polyisocyanopeptide Polymers (2020)
Journal Article

One of the key factors influencing the mechanical properties of natural and synthetic extracellular matrices (ECM) is how large‐scale 3D gel‐like structures emerge from the molecular self‐assembly of individual polymers. Here, structural characteriza... Read More about Structural Insights into the Mechanism of Heat‐Set Gel Formation of Polyisocyanopeptide Polymers.

Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra (2020)
Journal Article

© 2020 The Author(s) Okra extract is known to have potential application as a bio-flocculant for wastewater treatment. However, no research to date has given insight into the components responsible for the flocculating ability of okra extract or its... Read More about Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra.