Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification

Journal of Food Engineering

Volumn 152, Issue , 2015, Pages 17-23

  Gamonpilas, Chaiwut ^a   Krongsin, Jaruwan ^a   Methacanon, Pawadee ^a   Goh, Suk Meng ^b  

^a NATIONAL METAL AND MATERIALS TECHNOLOGY CENTER   (Thailand)

^b SINGAPORE INSTITUTE OF TECHNOLOGY   (Singapore)

Author keywords

Acid gelation; Divalent ion; High methoxy; Pomelo pectin; Rheology; Weak gels

Indexed keywords

ACIDIFICATION; CALCIUM; ESTERIFICATION; ESTERS; IONS; MOLECULAR WEIGHT; RHEOLOGY;

DISTRIBUTION PATTERNS; FOOD APPLICATIONS; FOOD INGREDIENTS; GELATION PROPERTIES; GELLING PROPERTIES; METHOXY; POMELO PECTIN; WEAK GEL;

GELATION;

CITRUS; CITRUS MAXIMA;

EID: 84919497209     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.11.024     Document Type: Article

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