Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols

Food Hydrocolloids

Volumn 18, Issue 6, 2004, Pages 907-919

  Tsoga, A ^a   Richardson, R K ^a   Morris, E R ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Differential scanning calorimetry; Gelation; Pectin; Polyols; Rheology; Sugars

Indexed keywords

CALORIMETERS; COOLING; ESTERS; GLYCEROL; HYDROPHOBICITY; POLYOLS; SUGARS;

% REDUCTIONS; CO-SOLUTES; HYDROPHOBIC ASSOCIATION; LOSS MODULI; LOW MELTING POINT; METHOXY PECTIN; METHYL ESTERS; ONSET TEMPERATURE; PECTIN; RE-COOLING;

DIFFERENTIAL SCANNING CALORIMETRY;

ESTER; FRUCTOSE; GLUCOSE; GLYCEROL; PECTIN; POLYMER; POLYOL; SORBITOL; SUCROSE; SUGAR; XYLITOL;

ARTICLE; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HEATING; HIGH TEMPERATURE; HYDROPHOBICITY; LIQUID; MELTING POINT; SOLID; TEMPERATURE DEPENDENCE; YOUNG MODULUS;

EID: 4043181924     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.03.001     Document Type: Article

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