Modification of pectin by pectinmethylesterase and the role in stability of juice beverages

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 809-814

  Wicker, L ^a   Ackerley, J L ^b   Hunter, J L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b Degussa Texturant Systems   (United States)

Author keywords

Charge distribution; Clarification; Colloidal stability; De esterification; Molecular weight

Indexed keywords

CLARIFIERS; ESTERS; FRUIT JUICES; ION EXCHANGE; MOLECULAR WEIGHT; PARTICLE SIZE; SODIUM CHLORIDE;

CHARGE PROPERTIES; CITRUS JUICES; COLLOIDAL STABILITY; DE-ESTERIFICATION; PARTICLES SIZES; PECTIN METHYLESTERASE; VALENCIA;

PEPTIDES;

PECTIN; PECTINESTERASE;

CHEMICAL MODIFICATION; CITRUS FRUIT; CONFERENCE PAPER; DENSITY; ESTERIFICATION; FOOD ANALYSIS; MOLECULAR WEIGHT; PARTICLE SIZE; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE; REACTION TIME;

CITRUS; VALENCIA;

EID: 0141513841     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00102-4     Document Type: Conference Paper

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