Pectin as a rheology modifier: Origin, structure, commercial production and rheology-Reference-Cited by-同舟云学术

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Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Published:2017-04 Issue: Volume:161 Page:118-139
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chan Siew Yin,Choo Wee Sim,Young David James,Loh Xian Jun

Funder

Monash University Malaysia

Institute for Materials Research and Engineering, A*STAR

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference219 articles.

1. Characterization of pectins extracted from pomegranate peel and their gelling properties;Abid;Food Chemistry,2017

2. Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions;Agoda-Tandjawa;Carbohydrate Polymers,2012

3. Rheological behaviour of an amide pectin;Alonso-Mougán;Journal of Food Engineering,2002

4. Amidated pectins—Characterization and enzymatic degradation;Anger;Food Hydrocolloids,1988

5. The chemistry of low-Methoxyl pectin gelation;Axelos,1991

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