Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1455-1462

  Almrhag, Omar ^a   George, Paul ^a   Bannikova, Anna ^a   Katopo, Lita ^a   Chaudhary, Deeptangshu ^b   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

Glass transition; Glucose syrup; Pectin; Polydextrose; Thermomechanical analysis

Indexed keywords

ACIDIC ENVIRONMENT; AMORPHICITY; DEFORMATION DYNAMICS; ELEVATED TEMPERATURE; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); METHOXY PECTIN; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; NETWORK INTEGRITY; PECTIN; POLYDEXTROSE; RUBBERY STATE; SUB-ZERO TEMPERATURES; SUBSEQUENT COOLING; THERMO-MECHANICAL ANALYSIS; WIDE ANGLE XRAY DIFFRACTION;

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GELS; GLUCOSE; PLASTICIZERS; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

GLASS TRANSITION;

GLUCOSE; PECTIN; PLASTICIZER; POLYMER;

ARTICLE; CONCENTRATION (PARAMETERS); COOLING; DIFFERENTIAL SCANNING CALORIMETRY; ENVIRONMENTAL FACTOR; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; GELATION; GLASS TRANSITION TEMPERATURE; MOLECULAR WEIGHT; OSCILLATION; PH; SCANNING ELECTRON MICROSCOPY; SOLUTE; THERMAL ANALYSIS; VISCOELASTICITY; X RAY DIFFRACTION;

CALORIMETRY, DIFFERENTIAL SCANNING; GLUCANS; GLUCOSE; PECTINS; PHASE TRANSITION; TEMPERATURE; X-RAY DIFFRACTION;

EID: 84865778426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.014     Document Type: Article

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