Effect of debranching on the rheological properties of Ca2+-pectin gels

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 44-53

  Ngouémazong, Doungla E ^a   Kabuye, Geoffrey ^a   Fraeye, Ilse ^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

Degree of branching; Egg box model; Pectin; Rhamnogalacturonan I; Rheology

Indexed keywords

DAUCUS CAROTA;

EID: 79961173859     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.009     Document Type: Article

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