The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca2+ gels

Food Hydrocolloids

Volumn 13, Issue 5, 1999, Pages 371-380

  Fu, J T ^a   Rao, M A ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Low methoxyl pectin; Melting; Rheology; Sugar

Indexed keywords

ACTIVATION ENERGY; MELTING; SOLS; SUGAR (SUCROSE);

BELL-SHAPED CURVES; CA 2+; GEL-SOL TRANSITIONS; HYDROXYL GROUPS; LOSS RATES; LOW-METHOXYL PECTINS; MELTING; PECTIN CONCENTRATION; RATE STRUCTURE; TEMPERATURE PROFILES;

GELS;

ARRHENIUS;

EID: 0012343680     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00022-3     Document Type: Article

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