Investigations of the influence of various cations on the rheological properties of high-esterified pectin gels
Author:
Publisher
Elsevier
Reference13 articles.
1. Hydrophobic Interaction in the Gelation of High Methoxyl Pectins
2. Conformations and interactions of pectins
3. Chain association of pectic molecules during calcium-induced gelation
4. Characterisation of cation binding and gelation of polyuronates by circular dichroism
5. Binding of divalent cations to oligomeric fragments of pectin
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sucrose and Ca2+ synergistically regulate the rheological properties of apple high-methoxyl pectin;International Journal of Biological Macromolecules;2024-06
2. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency;Foods;2023-12-26
3. Calcium cation triggers and accelerates the gelation of high methoxy pectin;Food Hydrocolloids;2013-08
4. Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH;Food Hydrocolloids;2012-05
5. Yield and Quality of Pectins Extractable from the Peels of Thai Mango Cultivars Depending on Fruit Ripeness;Journal of Agricultural and Food Chemistry;2008-11-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3