Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels

Biomacromolecules

Volumn 6, Issue 2, 2005, Pages 646-652

  Löfgren, Caroline ^a   Guillotin, Stéphanie ^b   Evenbratt, Hanne ^a   Schols, Henk ^b   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

MICROSTRUCTURE; PH EFFECTS; PROTEINS; TRANSMISSION ELECTRON MICROSCOPY;

DEGREE OF BLOCKINESS (DB); GEL FORMATION; HIGH METHOXYL (HM) PECTIN GELS; NANOMETER SCALES;

GELS;

CALCIUM; PECTIN; SUCROSE;

ARTICLE; CALCIUM MOBILIZATION; CHEMICAL REACTION KINETICS; FLOW KINETICS; GELATION; NONHUMAN; OSCILLATION; PH; PRIORITY JOURNAL; TRANSMISSION ELECTRON MICROSCOPY;

CALCIUM; GELS; HYDROGEN-ION CONCENTRATION; KINETICS; MICROSCOPY, ELECTRON, TRANSMISSION; MOLECULAR STRUCTURE; PECTINS; RHEOLOGY; SUCROSE;

CITRUS;

EID: 16344386405     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm049619+     Document Type: Article

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