The effects of MgSO4, d-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 137-145

  Liu, He ^a   Guo, Xiaofei ^a   Li, Jun ^a   Zhu, Danshi ^a   Li, Jianrong ^a  

^a BOHAI UNIVERSITY   (China)

Author keywords

GDL; Gelation mechanism; Hydrogen bond; Soy hull pectic polysaccharide (SHPP); Sucrose

Indexed keywords

EID: 84872385871     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.013     Document Type: Article

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