Quantifying structural characteristics of partially de-esterified pectins

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 434-443

  Ngouémazong, Doungla E ^a   Tengweh, Forkwa F ^a   Duvetter, Thomas ^a   Fraeye, Ilse ^a   Van Loey, Ann ^a   Moldenaers, Paula ^b   Hendrickx, Marc ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Absolute degree of blockiness; De esterification; Degree of methylesterification; Pectin

Indexed keywords

ESTERS; EXPONENTIAL FUNCTIONS;

ABSOLUTE DEGREE OF BLOCKINESS; D GALACTURONIC ACIDS; DE-ESTERIFICATION; DEGREE OF METHYLESTERIFICATION; GALACTURONIC ACIDS; METHYLESTERIFICATION; PECTIN; PECTIN METHYLESTERASE; POLYGALACTURONASE;

SODIUM HYDROXIDE;

ASPERGILLUS; ASPERGILLUS ACULEATUS; CITRUS; DAUCUS CAROTA;

EID: 77957778807     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.015     Document Type: Article

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