Structure formation in sugar containing pectin gels - Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 42-49

  Kastner, H ^a   Einhorn Stoll, U ^a   Senge, B ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Calcium; Gelation; Gelling point; Pectin; Rheology

Indexed keywords

GELATION; GELS; HYDROPHILICITY; HYDROPHOBICITY;

ACIDIC PH; CA 2+; COMPLEMENTATION; CROSS-OVER; GELATION PROCESS; GELLING POINTS; OSCILLATION MEASUREMENTS; PECTIN; STRUCTURE FORMATIONS; STRUCTURING PROCESS;

CALCIUM;

EID: 80055022632     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.09.001     Document Type: Article

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