“…Several groups tested the influence of external factors such as temperature and pH and of internal parameters such as degree of methoxylation (DM) and of ions (for instance Bornik & Kroh, 2013;Diaz, Anthon, & Barrett, 2007;Fraeye et al, 2007;Krall & McFeeters, 1998;Renard & Thibault, 1996;Axelos & Branger, 1993;Sajjaanantakul, Van Buren, & Downing, 1993;Kravtchenko, Arnould, Voragen, & Pilnik, 1992;Voragen, Schols, & Pilnik, 1988;Thibault, 1983;Van Buren, 1979;Keijbets & Pilnik, 1974;BeMiller & Kumari, 1972). Most works did, however, not consider a possible influence of pectin pre-treatments or of different production details on the thermal degradation reactions.…”