Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

Carbohydrate Polymers

Volumn 133, Issue , 2015, Pages 547-555

  Mierczyńska, Joanna ^a   Cybulska, Justyna ^a   Sołowiej, Bartosz ^b   Zdunek, Artur ^a  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Flow; Food matrix; Pectins; Polysaccharides; Rheology; Thixotropy

Indexed keywords

CALCIUM; FRUITS; IRON; METAL IONS; POLYSACCHARIDES; RHEOLOGY; SHEAR STRAIN; SHEAR STRESS; SUSPENSIONS (FLUIDS); VISCOSITY;

CELL WALL POLYSACCHARIDES; FLOW; FOOD MATRIXES; METAL DIVALENT IONS; PECTINS; RHEOLOGICAL PROPERTY; THIXOTROPIC EFFECTS; THIXOTROPY;

SHEAR FLOW;

MALUS X DOMESTICA;

CALCIUM; DIVALENT CATION; IRON; MAGNESIUM; POLYSACCHARIDE;

CELL WALL; CHEMISTRY; FLOW KINETICS; MALUS; VISCOSITY; YOUNG MODULUS;

CALCIUM; CATIONS, DIVALENT; CELL WALL; ELASTIC MODULUS; IRON; MAGNESIUM; MALUS; POLYSACCHARIDES; RHEOLOGY; VISCOSITY;

EID: 84938569449     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.07.046     Document Type: Article

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