Modification and physico-chemical properties of citrus pectin - Influence of enzymatic and acidic demethoxylation

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 338-345

  Einhorn Stoll, U ^a   Kastner, H ^a   Hecht, T ^a   Zimathies, A ^b   Drusch, S ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

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

Author keywords

Demethoxylation; Pectin; PH influence; Thermal stability; Water sorption

Indexed keywords

CITRUS;

EID: 84930938722     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.031     Document Type: Article

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