Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure-function relations of pectin

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 89-98

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

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

Author keywords

" Egg box" model; Absolute degree of blockiness; De esterification; Pectin; Pectin gels classification; Rheology

Indexed keywords

ESTERS; SODIUM HYDROXIDE;

" EGG-BOX" MODEL; 'EGG-BOX' MODELS; ABSOLUTE DEGREE OF BLOCKINESS; CA 2+; DE-ESTERIFICATION; EGGS-BOX MODELS; GEL STRENGTHS; METHYLESTERIFICATION; PECTIN; PECTIN GEL CLASSIFICATION;

GELS;

ASPERGILLUS; ASPERGILLUS ACULEATUS; CITRUS; DAUCUS CAROTA;

EID: 79961170820     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.002     Document Type: Article

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