Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature

Carbohydrate Polymers

Volumn 75, Issue 2, 2009, Pages 269-281

  Agoub, Agoub A ^a   Giannouli, Persephoni ^b   Morris, Edwin R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF THESSALY   (Greece)

Author keywords

GDL; Gelation mechanism; Hydrophobic interactions; Pectin; Rheology

Indexed keywords

ALGEBRA; CHEMICAL REACTIONS; CITRIC ACID; COAGULATION; COLLOIDS; COMPRESSION TESTING; CONCENTRATION (PROCESS); COOLING; DIFFUSION IN GASES; ESTERS; GELATION; GELS; HEATING; HYDROGEN; HYDROGEN BONDS; HYDROPHOBICITY; NETWORK PROTOCOLS; ORGANIC COMPOUNDS; PH; PH EFFECTS; POLYMERS; POLYSACCHARIDES; RANDOM PROCESSES; RHEOLOGY; SENSOR NETWORKS; SUGAR (SUCROSE); YIELD STRESS;

BIOPOLYMER GELS; BONDED STRUCTURES; CARBOXYL GROUPS; CONCENTRATION RANGES; CONTINUOUS; CRITICAL GELLING CONCENTRATIONS; FINAL PHS; GDL; GEL PROPERTIES; GELATION MECHANISM; HIGH CONCENTRATIONS; HIGH-TEMPERATURE; HIGHER CONCENTRATIONS; HYDROPHOBIC; HYDROPHOBIC ASSOCIATIONS; HYDROPHOBIC INTERACTIONS; INTERMOLECULAR ASSOCIATIONS; LINEAR RELATIONSHIPS; LOSS MODULUS; LOWER CONCENTRATIONS; METHOXY PECTINS; NETWORK COLLAPSES; NETWORK STRUCTURES; OSCILLATORY MEASUREMENTS; PECTIN; PECTIN CONCENTRATIONS; PH VALUES; REVERSE PROCESSES; RHEOLOGICAL CHANGES; ROOM TEMPERATURES; STORAGE MODULUS; TEMPERATURE RANGES; WEAK GELS;

ACIDS;

EID: 54249123969     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.07.016     Document Type: Article

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