Influence of pectin modification on water binding properties

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 494-502

  Einhorn Stoll, Ulrike ^a   Hatakeyama, Hyoe ^b   Hatakeyama, Tatsuko ^c  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b FUKUI UNIVERSITY OF TECHNOLOGY   (Japan)

^c Lignocel Research   (Japan)

Author keywords

DSC; Material properties; Pectin; Water binding

Indexed keywords

AMORPHOUS MATERIALS; BINDING ENERGY; CRYSTALLINE MATERIALS; FOOD SUPPLY; FREEZING; HYDROPHILICITY; PARTICLE SIZE; POROUS MATERIALS;

AMIDATION; BINDING PROPERTIES; BOUND AND FREE WATER; DSC; FOOD COMPONENTS; FOOD CONSUMPTION; HYDROPHILIC GROUPS; PECTIN; POLAR GROUPS; WATER BINDING;

POROSITY;

CITRUS;

EID: 84855192515     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.08.019     Document Type: Article

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