Pectin-water interactions: Comparison of different analytical methods and influence of storage

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 577-583

  Einhorn Stoll, Ulrike ^a   Benthin, Albina ^a   Zimathies, Annett ^b   Görke, Oliver ^a   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

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

Author keywords

DM; GC; HMP; IV; LMP; LMP AC; LMP AMID; LMP ENZ; Material properties; Pectin; PS; S; Storage; Ts; Water binding; WUC; WUS

Indexed keywords

PHOSPHORUS; STORAGE (MATERIALS); X RAY ANALYSIS;

DM; GC; HMP; IV; LMP; LMP-AC; LMP-AMID; LMP-ENZ; PECTIN; S; TS; WATER BINDING; WUC; WUS;

BINDING ENERGY;

EID: 84908416010     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.013     Document Type: Article

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