Effect of salts on the thermal properties of pectin solution on freezing and thawing
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference22 articles.
1. Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
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3. Stress relaxation, dynamic viscoelasticity and differential scanning calorimetry of kappa-carrageenan gels containing sodium salts. Effect of anions.
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1. Quality Characteristics and Glass Transition Temperature of Hydrocolloid Pre-Treated Frozen Pre-Cut Carrot;International Journal of Food Properties;2011-01
2. Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System;Journal of Food Science;2000-09
3. A DSC Study on the Gel−Sol Transition of a Starch and Hsian-tsao Leaf Gum Mixed System;Journal of Agricultural and Food Chemistry;2000-07-11
4. Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes;Food Chemistry;1996-01
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