The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems-Reference-Cited by-同舟云学术

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The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems

Published:2018-01 Issue: Volume:107 Page:1-9
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Neri Lilia,Di Mattia Carla D.,Sacchetti Giampiero^ORCID,Pittia Paola,Mastrocola Dino^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference46 articles.

1. Enzyme activity at low water contents;Acker,1963

2. Water activity and enzyme activity;Acker;Food Technol.,1969

3. Moisture effects on food’s chemical stability;Bell,2007

4. Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose+dextran frozen solutions;Blond;Food Hydrocolloid.,1998

5. Fast dynamics and stabilization of proteins: ternary glasses of trehalose and glycerol;Cicerone;Biophys. J.,2004

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2. Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene;Food Research International;2022-01

3. Water Activity in Aqueous Solution of Sucrose in the Presence of Some Deep Eutectic Solvents;Journal of Chemical & Engineering Data;2021-01-06

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