Physicochemical studies of pectin/poly-L-lysine gelation

Carbohydrate Research

Volumn 339, Issue 2, 2004, Pages 209-216

  Marudova, Mariya ^a,b   MacDougall, Alistair J ^a   Ring, Stephen G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF PLOVDIV   (Bulgaria)

Author keywords

Gelation; Pectin; Poly L lysine

Indexed keywords

BINDING ENERGY; CROSSLINKING; GELATION; NEGATIVE IONS; PH EFFECTS; POLYMERIZATION; POLYPEPTIDES;

CHARGE DISTRIBUTION;

PHYSICAL CHEMISTRY;

PECTIN; PEPTIDE; POLYLYSINE;

ARTICLE; BINDING AFFINITY; CARBOHYDRATE ANALYSIS; CROSS LINKING; DENSITY; GELATINIZATION; GELATION; PH; PHYSICAL CHEMISTRY; POLYMERIZATION; PRIORITY JOURNAL; STRUCTURE ANALYSIS; VISCOSITY;

EID: 0346155918     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2003.11.002     Document Type: Article

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