EFFECT OF METHOXYL CONTENT OF PECTIN ON THE PROPERTIES OF HIGH-SOLIDS GELS

被引:24
|
作者
OWENS, HS
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
  • [21] Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels
    Roque, Arlyn M.
    Montinola, Denxybel
    Geonzon, Lester
    Matsukawa, Shingo
    Lobarbio, Camila Flor Y.
    Taboada, Evelyn B.
    Bacabac, Rommel G.
    FOOD HYDROCOLLOIDS, 2022, 129
  • [22] HIGH-SOLIDS TECHNOLOGY
    MAZZONE, DL
    JOURNAL OF COATINGS TECHNOLOGY, 1995, 67 (840): : 71 - 73
  • [23] High-solids content waterborne polymer-clay nanocomposites
    Diaconu, Gabriela
    Asua, Jose M.
    Paulis, Maria
    Leiza, Jose R.
    MACROMOLECULAR SYMPOSIA, 2007, 259 : 305 - 317
  • [24] High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
    Xie, Fan
    Gu, Bon-Jae
    Saunders, Steven R.
    Ganjyal, Girish M.
    FOOD HYDROCOLLOIDS, 2021, 110
  • [25] Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films
    Giancone, Tiziana
    Torrieri, Elena
    Di Pierro, Prospero
    Cavella, Silvana
    Giosafatto, Concetta V. L.
    Masi, Paolo
    FOOD AND BIOPROCESS TECHNOLOGY, 2011, 4 (07) : 1228 - 1236
  • [26] Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films
    Tiziana Giancone
    Elena Torrieri
    Prospero Di Pierro
    Silvana Cavella
    Concetta V. L. Giosafatto
    Paolo Masi
    Food and Bioprocess Technology, 2011, 4 : 1228 - 1236
  • [27] Effect of Saccharide Type and Degree of Polymerization on the Characteristics of Low Methoxyl Amide Pectin (LMAP) Gels
    Zhao, Wei
    Bi, Jinfeng
    Ma, Youchuan
    Yi, Jianyong
    Journal of Chinese Institute of Food Science and Technology, 2025, 25 (01) : 61 - 71
  • [28] Global structure of high methoxyl pectin deposited from solution and in sugar acid gels.
    Fishman, ML
    Cooke, PH
    Chau, HK
    Coffin, DR
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 229 : U292 - U292
  • [29] 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
  • [30] 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