Calcium cation triggers and accelerates the gelation of high methoxy pectin

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 228-234

  Yang, Ying ^a,b   Zhang, Genyi ^a   Hong, Yan ^a   Gu, Zhengbiao ^a   Fang, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

Author keywords

Calcium; Gelation; Gelling process; High methoxyl pectin; Water evaporation

Indexed keywords

EID: 84874004983     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.003     Document Type: Article

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