Influence of pectin structure on texture of pectin-calcium gels

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 401-409

  Fraeye, Ilse ^a   Colle, Ines ^a   Vandevenne, Evelien ^a   Duvetter, Thomas ^a   Van Buggenhout, Sandy ^a   Moldenaers, Paula ^b   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Degree of blockiness; Gelation; Pectin; Texture

Indexed keywords

CELL WALLS; CELL-CELL ADHESION; COMPRESSION TESTS; CROSSLINKED; DEGREE OF BLOCKINESS; DEGREE OF METHOXYLATION; FOOD INDUSTRIES; FRACTURE STRESS; FUNCTIONAL PROPERTIES; GEL STRENGTHS; LOW DEGREE; LOW STRAINS; MECHANICAL STRENGTH; METHOXYLATION; MODULUS OF ELASTICITY; PECTIN CONCENTRATION; PECTIN METHYLESTERASE; TEXTURAL CHARACTERISTIC;

ADHESION; BRITTLE FRACTURE; CALCIUM; CALCIUM ALLOYS; CELL ADHESION; COAGULATION; COMPRESSION TESTING; ELASTIC MODULI; ELASTICITY; GELATION; TEXTURES;

GELS;

EID: 77649236849     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.015     Document Type: Article

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