Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems

被引：0
|
作者：
Zhao, Wei [1 ]
Bi, Jinfeng [1 ]
Ma, Youchuan [1 ]
Yi, Jianyong [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 20期
关键词：
30;
D O I：
10.7506/spkx1002-6630-20240315-116
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：107 / 114
相关论文
共 50 条
  • [1] CREEP AND RELAXATION BEHAVIOR OF LOW-METHOXYL PECTIN GEL
    GROSS, MO
    RAO, VNM
    SMIT, CJB
    JOURNAL OF RHEOLOGY, 1980, 24 (06) : 941 - 941
  • [2] RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION
    GROSS, MO
    RAO, VNM
    SMIT, CJB
    JOURNAL OF TEXTURE STUDIES, 1980, 11 (03) : 271 - 290
  • [3] Moderate amount of lecithin improving rheological properties of low-methoxyl apple pectin gel
    Sheng, Linjie
    Fu, Ying
    Guo, Chunjing
    Wu, Wenjie
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2015, 31 (19): : 302 - 308
  • [4] SYNTHESIS AND PROPERTIES OF HYDROGELS BASED ON LOW-METHOXYL PECTIN
    Kowalski, Grzegorz
    Widlinska, Malgorzata
    Witczak, Mariusz
    PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2018, : 428 - 432
  • [5] RHEOLOGICAL AND STRUCTURAL PROPERTIES OF HIGH-METHOXYL ESTERIFIED, LOW-METHOXYL ESTERIFIED AND LOW-METHOXYL AMIDATED PECTIN GELS
    Vithanage, Chandra R.
    Grimson, Malcolm J.
    Wills, Peter R.
    Harrison, Paul
    Smith, Bronwen G.
    JOURNAL OF TEXTURE STUDIES, 2010, 41 (06) : 899 - 927
  • [6] Review characterization of edible films formulated with sodium alginate and low-methoxyl pectin in osmotic dehydration applications
    Mario Sotera, Edgar
    Rodriguez, Anabel
    Gamboa-Santos, Juliana
    Campanone, Laura A.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (10): : 4995 - 5006
  • [7] LOW-METHOXYL PECTIN APPLE GELS
    LOPEZ, A
    LI, LH
    FOOD TECHNOLOGY, 1968, 22 (08) : 91 - &
  • [8] Persimmon tannins enhance the gel properties of high and low methoxyl pectin
    Mamet, Torkun
    Yao, Fen
    Li, Kai-kai
    Li, Chun-mei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 86 : 594 - 602
  • [9] Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex
    Fan, Shengyu
    Fang, Fang
    Lei, Ailing
    Zheng, Jiong
    Zhang, Fusheng
    FOODS, 2021, 10 (09)
  • [10] Preparation and Characterization of Low-Methoxyl Pectin/Bletilla Striata Composite Membranes
    Lou, Ching-Wen
    Hu, Jin-Jia
    Lu, Chao-Tsang
    Huang, Chao-Chiung
    Sie, Ming-Yuan
    Lin, Jia-Horng
    APPLICATIONS OF ENGINEERING MATERIALS, PTS 1-4, 2011, 287-290 : 140 - +
12345