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Volumn 348, Issue , 2012, Pages 69-76

Stiffness of Ca 2+-pectin gels: Combined effects of degree and pattern of methylesterification for various Ca 2+ concentrations

(7) Ngouémazong, Doungla E a Jolie, Ruben P a Cardinaels, Ruth b Fraeye, Ilse a Van Loey, Ann a Moldenaers, Paula b Hendrickx, Marc a

a UNIVERSITY OF LEUVEN (Belgium)

b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE (Belgium)

Author keywords

'Egg box' model; Absolute degree of blockiness; Ca 2+ pectin gels; De esterification; Gel stiffness; Pectin

Indexed keywords

COMBINED EFFECT; DE-ESTERIFICATION; DEGREE OF BLOCKINESS; JUNCTION ZONE; MASTER CURVE; METHYLESTERIFICATION; PECTIN; PECTIN METHYLESTERASE;

ABS RESINS; ESTERS; GELS; STIFFNESS;

CALCIUM;

CALCIUM; PECTIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CONCENTRATION (PARAMETERS); ESTERIFICATION; METHYLESTERIFICATION; NONHUMAN; PRIORITY JOURNAL; RIGIDITY;

CALCIUM; CARBOXYLIC ESTER HYDROLASES; ESTERS; GELS; HYDROGEN-ION CONCENTRATION; MATERIALS TESTING; METHYL ETHERS; MODELS, MOLECULAR; PECTINS; RHEOLOGY; SODIUM HYDROXIDE;

EID: 84856009737 PISSN: 00086215 EISSN: 1873426X Source Type: Journal
DOI: 10.1016/j.carres.2011.11.011 Document Type: Article

Times cited : (67)

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