Associative and segregative interactions between gelatin and low-methoxy pectin: Part 1. Associative interactions in the absence of Ca2+

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 723-737

  Gilsenan, P M ^a   Richardson, R K ^a   Morris, E R ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biopolymer mixtures; Complex coacervation; Gelatin; Incompatibility; Pectin; Protein Polysaccharide interactions

Indexed keywords

ASSOCIATION REACTIONS; COMPLEX NETWORKS; ELECTROSTATICS; MIXING; RHEOLOGY; SHEAR FLOW; SHEAR THINNING; SODIUM CHLORIDE;

ASSOCIATIVE INTERACTIONS; BIOPOLYMER MIXTURE; COMPLEX COACERVATION; GELATIN; INCOMPATIBILITY; METHOXY PECTIN; PECTIN; PROTEINS-POLYSACCHARIDE INTERACTIONS; RHEOLOGICAL MEASUREMENTS; SEGREGATIVE INTERACTIONS;

DIFFERENTIAL SCANNING CALORIMETRY;

GELATIN; METHOXYPECTIN; PECTIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

CHEMICAL COMPOSITION; CONFERENCE PAPER; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; DISSOCIATION; ELECTRICITY; FLOW KINETICS; HIGH TEMPERATURE; MELTING POINT; MOLECULAR INTERACTION; PARTICLE SIZE; PH; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; TURBIDIMETRY;

EID: 0141513844     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00094-8     Document Type: Conference Paper

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