Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin-Reference-Cited by-同舟云学术

Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin

Published:2014-02 Issue: Volume:144 Page:44-49
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kastner H.,Kern K.,Wilde R.,Berthold A.,Einhorn-Stoll U.,Drusch S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Gelation of high methoxy pectin by acidification with D-glucono-d-lactone (GDL) at room temperature;Agoub;Carbohydrate Polymers,2009

2. Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin;Almrhag;Food Chemisty,2012

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

4. Pectin standardization;Committee;Food Technology,1959

5. Gelpoint measurements on high-methoxyl pectin gels by different techniques;Dahme;Journal of Texture Studies,1992

Cited by 47 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. Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing;Future Foods;2024-06

2. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel;International Journal of Biological Macromolecules;2024-06

3. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties;International Journal of Biological Macromolecules;2024-04

4. Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers;Food Hydrocolloids;2023-12

5. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier;Journal of Food Science;2023-08-25