Associative and segregative interactions between gelatin and low-methoxy pectin: Part 2 - Co-gelation in the presence of Ca2+

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 739-749

  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; Co gelation; Gelatin; Mixed gels; Pectin; Phase separation

Indexed keywords

CALCIUM; GELATION; MELTING; SHEAR FLOW; SODIUM CHLORIDE;

ASSOCIATIVE INTERACTIONS; BIOPOLYMER MIXTURE; CA 2+; CO-GELATION; GEL STRUCTURES; GELATIN; METHOXY PECTIN; MIXED GEL; PECTIN; SEGREGATIVE INTERACTIONS;

PHASE SEPARATION;

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

CONFERENCE PAPER; COOLING; ELECTRICITY; FLOW KINETICS; GELATION; HEATING; MEASUREMENT; MOLECULAR INTERACTION; OSCILLATION; PH; PHASE TRANSITION; QUANTITATIVE ANALYSIS; SHEAR FLOW; STOICHIOMETRY; TEMPERATURE DEPENDENCE;

EID: 0141848479     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00095-X     Document Type: Conference Paper

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