DIRECT STRESS-STRAIN DYNAMIC CHARACTERISTICS OF LOW-METHOXYL PECTIN GELS

被引：8
|
作者：
GROSS, MO
RAO, VNM
SMIT, CJB
机构：
来源：
JOURNAL OF TEXTURE STUDIES | 1982年 / 13卷 / 01期
关键词：
D O I：
10.1111/j.1745-4603.1982.tb00880.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：97 / 114
页数：18
相关论文
共 50 条
  • [1] LOW-METHOXYL PECTIN APPLE GELS
    LOPEZ, A
    LI, LH
    FOOD TECHNOLOGY, 1968, 22 (08) : 91 - &
  • [2] 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
  • [3] Insights into the nanostructure of low-methoxyl pectin-calcium gels
    Ventura, Irit
    Jammal, Joanna
    Bianco-Peled, Havazelet
    CARBOHYDRATE POLYMERS, 2013, 97 (02) : 650 - 658
  • [4] Rheological behaviour of low-methoxyl pectin gels over an extended frequency window
    Gigli, Jiabril
    Garnier, Catherine
    Piazza, Laura
    FOOD HYDROCOLLOIDS, 2009, 23 (05) : 1406 - 1412
  • [5] Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics
    Gallery, Clemence
    Agoda-Tandjawa, Gueba
    Bekaert, Didier
    Gitto, Lorenzo
    FOOD HYDROCOLLOIDS, 2024, 152
  • [6] Dynamic rheology of structure development in low-methoxyl pectin plus Ca2+ plus sugar gels
    Grosso, CRF
    Rao, MA
    FOOD HYDROCOLLOIDS, 1998, 12 (03) : 357 - 363
  • [7] Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose
    Fu, JT
    Rao, MA
    FOOD HYDROCOLLOIDS, 2001, 15 (01) : 93 - 100
  • [8] Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels
    Ramirez-Suarez, Juan C.
    Alvarez-Armenta, Andres
    Garcia-Sanchez, Guillermina
    Pacheco-Aguilar, Ramon
    Scheuren-Acevedo, Susana M.
    Mazorra-Manzano, Miguel A.
    Rascon-Chu, Agustin
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2017, 55 (03) : 398 - 404
  • [9] STRESS-STRAIN AND CREEP RELATIONSHIPS OF PECTIN GELS
    WATSON, EL
    JOURNAL OF FOOD SCIENCE, 1966, 31 (03) : 373 - &
  • [10] 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
12345