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Carbohydrate Research

Volumn 329, Issue 2, 2000, Pages 399-407

Viscoelastic properties of pectin-co-solute mixtures at iso-free-volume states

(5) Kasapis, Stefan a Al Alawi, Ahmed a Guizani, Nejib a Khan, Akhtar J a Mitchell, John R b

a SULTAN QABOOS UNIVERSITY (Oman)

b UNIVERSITY OF NOTTINGHAM (United Kingdom)

Author keywords

High solids; Iso free volume state; Pectin; Rheological glass transition temperature

Indexed keywords

GLUCOSE; PECTIN; SUCROSE;

AQUEOUS SOLUTION; ARTICLE; CARBOHYDRATE ANALYSIS; ESTERIFICATION; FRICTION; MOLECULAR INTERACTION; OSCILLATION; PRIORITY JOURNAL; SYRUP; TEMPERATURE DEPENDENCE; VISCOELASTICITY;

CHEMISTRY, PHYSICAL; ELASTICITY; ESTERIFICATION; GLUCOSE; OSCILLOMETRY; OSMOLAR CONCENTRATION; PECTINS; SOLUBILITY; SOLUTIONS; SUCROSE; TEMPERATURE; VISCOSITY;

EID: 0034602202 PISSN: 00086215 EISSN: None Source Type: Journal
DOI: 10.1016/S0008-6215(00)00193-2 Document Type: Article

Times cited : (21)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.