Rheological flow models of banana peel pectin jellies as affected by sugar concentration-Reference-Cited by-同舟云学术

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Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Published:2018-01-01 Issue:1 Volume:21 Page:2087-2099
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mohd Rasidek Noor Azwani¹^ORCID,Mad Nordin Mariam Firdhaus¹^ORCID,Iwamoto Koji¹,Abd Rahman Norazah²,Nagatsu Yuichiro³,Tokuyama Hideaki³

Affiliation:

1. Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia

2. Faculty of Chemical Engineering, Universiti Teknologi Mara, Shah Alam, Malaysia

3. Department of Chemical Engineering, Tokyo University of Agriculture and Technology, Koganei, Japan

Funder

Universiti Teknologi Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1514505

Reference42 articles.

1. Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review

2. Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

3. Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel

4. Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

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