Pectin–sucrose–Ca2+ interactions: effects on rheological properties
- 1 July 2001
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 15 (4-6), 491-498
- https://doi.org/10.1016/s0268-005x(01)00089-3
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gelsFood Hydrocolloids, 1998
- Influence of temperature on the dynamic and steady-shear rheology of pectin dispersionsCarbohydrate Polymers, 1994
- Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gelsCarbohydrate Polymers, 1994
- Viscoelastic behaviour of mixtures of locust bean gum and pectin dispersionsJournal of Food Engineering, 1993
- Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple PectinsJournal of Food Science, 1987
- Hydrophobic Interaction in the Gelation of High Methoxyl PectinsJournal of Food Science, 1984
- Studies of pectin solution properties by high-performance size exclusion chromatographyJournal of Agricultural and Food Chemistry, 1984
- Biological interactions between polysaccharides and divalent cations: The egg‐box modelFEBS Letters, 1973
- Complexes of carbohydrates with metal cations. I. Determination of the extent of complexing by N.M.R. spectroscopyAustralian Journal of Chemistry, 1972