Preservation of oleic acid entrapped in a condensed matrix of high-methoxy pectin with glucose syrup

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 284-292

  Paramita, Vilia Darma ^a   Bannikova, Anna ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Diffusion coefficient; Glass transition; Glucose syrup; High methoxy pectin; Oleic acid

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS; GLUCOSE; OLEIC ACID; ULTRAVIOLET VISIBLE SPECTROSCOPY;

ABSOLUTE ETHANOL; CO-SOLUTES; DIFFUSIONAL MOBILITY; ESSENTIAL FATTY ACIDS; FTIR; GLUCOSE SYRUP; HIGH-METHOXY PECTIN; MATRIX; METHOXY PECTIN; RHEOLOGICAL MEASUREMENTS;

GLASS TRANSITION;

EID: 85027938986     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.011     Document Type: Article

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