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Food Hydrocolloids

Volumn 15, Issue 1, 2001, Pages 93-100

Rheology and structure development during gelation of low-methoxyl pectin gels: The effect of sucrose

(2) Fu, J T a Rao, M A a

a Department of Obstetrics Gynecology (United States)

Author keywords

Calcium; Gelation; Low methoxyl pectin; Plateau modulus; Rubber elasticity; Sucrose

Indexed keywords

CALCIUM; ELASTICITY; GELATION; GELS; RUBBER;

CA 2+; G-VALUES; LOW-METHOXYL PECTINS; NON-ISOTHERMAL KINETIC MODELS; PECTIN CONCENTRATION; PLATEAU MODULI; RHEOLOGY AND STRUCTURE; RUBBER ELASTICITY; STRUCTURE DEVELOPMENT; TEMPERATURE RANGE;

SUGAR (SUCROSE);

CALCIUM; GELATIN; HYDROXYL GROUP; PECTIN; RUBBER; SUCROSE;

ARTICLE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CROSS LINKING; DISPERSION; ELASTICITY; FLOW KINETICS; GEL; MOLECULAR WEIGHT; PH; STRUCTURE ANALYSIS; TEMPERATURE DEPENDENCE;

EID: 0035110769 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00056-4 Document Type: Article

Times cited : (117)

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