Influence of storage on the water binding of pectin: Determination by DSC

Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids

Volumn , Issue , 2014, Pages 147-154

  Einhorn Stoll, U ^a   Prinz, C ^b   Drusch, S ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b BAM FEDERAL INSTITUTE FOR MATERIALS RESEARCH AND TESTING   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900016040     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (10)

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2. U. Einhorn-Stoll, H. Kunzek, Food Hydrocolloids, 2009, 23, 856.
3. U. Einhorn-Stoll, H. Kastner, S. Drusch, Food Hydrocolloids, 2013, submitted.
4. U. Einhorn-Stoll, H. Hatakeyama, T. Hatakeyama, Food Hydrocolloids, 27, 494.
5. I.N. Panchev, A. Slavoov, K. Nikolova, D. Kovacheva, Food Hydrocolloids, 2010, 24, 763-769.
6. L. Wallingford, T.P. Labuza, Journal of Food Science, 1983, 48, 15.
7. E. Tsami, G.K. Vagenas, D. Marinos-Kouris, Journal of Food Processing and Preservation, 1992, 16, 151-161.
8. M. Iijima, K. Nakamura, T. Hatakeyama, H. Hatakeyama, Carbohydrate Polymers, 2000, 41, 101-106.
9. T. Hatakeyama, M. Tanaka, H. Hatakeyama, Journal of Biomaterial Science, 2010, 21, 1865-1875.
10. T. Hatakeyama, M. Tanaka, A. Kishi, H. Hatakeyama, Thermochimica Acta, 2012, 532, 159-163.