Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 451-455

  Kim, Yang ^a   Kim, Young Suk ^a   Yoo, Sang Ho ^b   Kim, Kwang Ok ^a  

^a Ewha Womans University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

Aroma release; Molecular properties; Pectin gel; Pectin methyl esterase; Sensory perception; Texture

Indexed keywords

PECTIN; PECTINESTERASE;

AMIDATION; AROMA; ARTICLE; ESTERIFICATION; FOOD TEXTURE; GEL; MOLECULAR WEIGHT;

CITRUS SINENSIS;

EID: 77953323043     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.067     Document Type: Article

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