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Volumn 4, Issue 6, 2003, Pages 1623-1629

Characterization of association and gelation of pectin in methanol-water mixtures

Author keywords

[No Author keywords available]

Indexed keywords

ASSOCIATION REACTIONS; COMPOSITION; GELATION; HYDROGEN BONDS; MIXTURES; RHEOLOGY; SHEAR FLOW; SWELLING; THERMODYNAMIC PROPERTIES; TURBIDITY;

EID: 0344513913     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm0300204     Document Type: Article
Times cited : (35)

References (40)
  • 2
    • 0003097706 scopus 로고
    • The chemistry of high-methoxyl pectins
    • Walter, R. H., Ed.; Academic Press: New York
    • Oakenfull, D. G. The chemistry of high-methoxyl pectins. In The Chemistry and Technology of Pectin; Walter, R. H., Ed.; Academic Press: New York, 1991; pp 88-108.
    • (1991) The Chemistry and Technology of Pectin , pp. 88-108
    • Oakenfull, D.G.1
  • 3
    • 84941133213 scopus 로고
    • Pectin
    • Whistler, R. L., BeMiller, J. N., Eds.; Academic Press: San Diego, CA
    • Rolin, C. Pectin. In Industrial Gums: Polysaccharides and Their Derivatives; Whistler, R. L., BeMiller, J. N., Eds.; Academic Press: San Diego, CA, 1993; pp 257-293.
    • (1993) Industrial Gums: Polysaccharides and Their Derivatives , pp. 257-293
    • Rolin, C.1
  • 6
    • 0000849127 scopus 로고
    • Mitchell, J. R., Ledward, D. A., Eds.; Elsevier Applied Science Publishers: London, Chapter 3
    • Morris, V. J. In Functional Properties of Food Macromolecules; Mitchell, J. R., Ledward, D. A., Eds.; Elsevier Applied Science Publishers: London, 1986; Chapter 3, p 121.
    • (1986) Functional Properties of Food Macromolecules , pp. 121
    • Morris, V.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.