首页
学术期刊
论文检测
AIGC检测
热点
更多
数据
EFFECT OF METHOXYL CONTENT OF PECTIN ON THE PROPERTIES OF HIGH-SOLIDS GELS
被引:24
|
作者
:
OWENS, HS
论文数:
0
引用数:
0
h-index:
0
OWENS, HS
MACLAY, WD
论文数:
0
引用数:
0
h-index:
0
MACLAY, WD
机构
:
来源
:
JOURNAL OF COLLOID SCIENCE
|
1946年
/ 1卷
/ 04期
关键词
:
D O I
:
10.1016/0095-8522(46)90021-9
中图分类号
:
O64 [物理化学(理论化学)、化学物理学];
学科分类号
:
070304 ;
081704 ;
摘要
:
引用
收藏
页码:313 / 326
页数:14
相关论文
共 50 条
[1]
EFFECTS OF PH AND DMSO CONTENT ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF HIGH METHOXYL PECTIN-WATER GELS
WATASE, M
论文数:
0
引用数:
0
h-index:
0
机构:
SHIZUOKA UNIV,FAC LIBERAL ARTS,OYA,SHIZUOKA 422,JAPAN
WATASE, M
NISHINARI, K
论文数:
0
引用数:
0
h-index:
0
机构:
SHIZUOKA UNIV,FAC LIBERAL ARTS,OYA,SHIZUOKA 422,JAPAN
NISHINARI, K
CARBOHYDRATE POLYMERS,
1993,
20
(03)
: 175
-
181
[2]
RHEOLOGICAL AND STRUCTURAL PROPERTIES OF HIGH-METHOXYL ESTERIFIED, LOW-METHOXYL ESTERIFIED AND LOW-METHOXYL AMIDATED PECTIN GELS
Vithanage, Chandra R.
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Auckland, Dept Phys, Auckland, New Zealand
Univ Auckland, Dept Phys, Auckland, New Zealand
Vithanage, Chandra R.
Grimson, Malcolm J.
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Auckland, Dept Phys, Auckland, New Zealand
Univ Auckland, Dept Phys, Auckland, New Zealand
Grimson, Malcolm J.
Wills, Peter R.
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Auckland, Dept Phys, Auckland, New Zealand
Univ Auckland, Dept Phys, Auckland, New Zealand
Wills, Peter R.
Harrison, Paul
论文数:
0
引用数:
0
h-index:
0
机构:
Hawkins Watts Ltd, Auckland, New Zealand
Univ Auckland, Dept Phys, Auckland, New Zealand
Harrison, Paul
Smith, Bronwen G.
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Auckland, Dept Chem, Food Sci Programmes, Auckland, New Zealand
Univ Auckland, Dept Phys, Auckland, New Zealand
Smith, Bronwen G.
JOURNAL OF TEXTURE STUDIES,
2010,
41
(06)
: 899
-
927
[3]
DETERMINING THE SETTING TEMPERATURE OF HIGH-METHOXYL PECTIN GELS
BARFOD, NM
论文数:
0
引用数:
0
h-index:
0
BARFOD, NM
PEDERSEN, KS
论文数:
0
引用数:
0
h-index:
0
PEDERSEN, KS
FOOD TECHNOLOGY,
1990,
44
(04)
: 139
-
&
[4]
Global structures of high methoxyl pectin from solution and in gels
Fishman, Marshall L.
论文数:
0
引用数:
0
h-index:
0
机构:
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
Fishman, Marshall L.
Cooke, Peter H.
论文数:
0
引用数:
0
h-index:
0
机构:
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
Cooke, Peter H.
Chau, Hoa K.
论文数:
0
引用数:
0
h-index:
0
机构:
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
Chau, Hoa K.
Coffin, David R.
论文数:
0
引用数:
0
h-index:
0
机构:
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
Coffin, David R.
Hotchkiss, Arland T., Jr.
论文数:
0
引用数:
0
h-index:
0
机构:
USDA ARS, Crop Convers Sci & Engn Res Unit, Wyndmoor, PA 19038 USA
Hotchkiss, Arland T., Jr.
BIOMACROMOLECULES,
2007,
8
(02)
: 573
-
578
[5]
Effect of sugar and sorbitol on the formation of low methoxyl pectin gels
Grosso, CRF
论文数:
0
引用数:
0
h-index:
0
机构:
UNICAMP, Fac Engn Alimentos, Campinas, SP, Brazil
Grosso, CRF
Bobbio, PA
论文数:
0
引用数:
0
h-index:
0
机构:
UNICAMP, Fac Engn Alimentos, Campinas, SP, Brazil
Bobbio, PA
Airoldi, C
论文数:
0
引用数:
0
h-index:
0
机构:
UNICAMP, Fac Engn Alimentos, Campinas, SP, Brazil
Airoldi, C
CARBOHYDRATE POLYMERS,
2000,
41
(04)
: 421
-
424
[6]
High-sugar-content acid-induced caseinate gels and emulsion gels: Influence of low-methoxyl pectin
Matia-Merino, L
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
Matia-Merino, L
Dickinson, E
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
Dickinson, E
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12,
2004,
(294):
: 461
-
474
[7]
GELPOINT MEASUREMENTS ON HIGH-METHOXYL PECTIN GELS BY DIFFERENT TECHNIQUES
DAHME, A
论文数:
0
引用数:
0
h-index:
0
机构:
Central Institute of Nutrition, Potsdam, Rehbrücke
DAHME, A
JOURNAL OF TEXTURE STUDIES,
1992,
23
(01)
: 1
-
11
[8]
LOW-METHOXYL PECTIN APPLE GELS
LOPEZ, A
论文数:
0
引用数:
0
h-index:
0
LOPEZ, A
LI, LH
论文数:
0
引用数:
0
h-index:
0
LI, LH
FOOD TECHNOLOGY,
1968,
22
(08)
: 91
-
&
[9]
HIGH METHOXYL PECTIN/APPLE PARTICLES COMPOSITE GELS: EFFECT OF PARTICLE SIZE AND PARTICLE CONCENTRATION ON MECHANICAL PROPERTIES AND GEL STRUCTURE
Genovese, Diego B.
论文数:
0
引用数:
0
h-index:
0
机构:
PLAPIQUI UNS CONICET, RA-8000 Bahia Blanca, Buenos Aires, Argentina
PLAPIQUI UNS CONICET, RA-8000 Bahia Blanca, Buenos Aires, Argentina
Genovese, Diego B.
Ye, Aiqain
论文数:
0
引用数:
0
h-index:
0
机构:
Massey Univ, Riddet Inst, Palmerston North, New Zealand
PLAPIQUI UNS CONICET, RA-8000 Bahia Blanca, Buenos Aires, Argentina
Ye, Aiqain
Singh, Harjinder
论文数:
0
引用数:
0
h-index:
0
机构:
Massey Univ, Riddet Inst, Palmerston North, New Zealand
PLAPIQUI UNS CONICET, RA-8000 Bahia Blanca, Buenos Aires, Argentina
Singh, Harjinder
JOURNAL OF TEXTURE STUDIES,
2010,
41
(02)
: 171
-
189
[10]
RHEOLOGICAL STUDY INTO THE AGEING PROCESS OF HIGH METHOXYL PECTIN/SUCROSE AQUEOUS GELS
DASILVA, JAL
论文数:
0
引用数:
0
h-index:
0
机构:
FAC ENGN PORTO, DEPT ENGN QUIM, P-4099 Porto, PORTUGAL
FAC ENGN PORTO, DEPT ENGN QUIM, P-4099 Porto, PORTUGAL
DASILVA, JAL
GONCALVES, MP
论文数:
0
引用数:
0
h-index:
0
机构:
FAC ENGN PORTO, DEPT ENGN QUIM, P-4099 Porto, PORTUGAL
FAC ENGN PORTO, DEPT ENGN QUIM, P-4099 Porto, PORTUGAL
GONCALVES, MP
CARBOHYDRATE POLYMERS,
1994,
24
(04)
: 235
-
245
←
1
2
3
4
5
→