Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference12 articles.
1. Physicochemical properties of pectic acid. I. Thermodynamic evidence of a pH-induced conformational transition in aqueous solution;Cesàro;Biopolymers,1982
2. Effect of oxidised starch on high methoxy pectin—sucrose gels formed by rapid quenching;Evageliou;Carbohydrate Polymers,2000
3. Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin;Evageliou;Carbohydrate Polymers,2000
4. Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels;Evageliou;Carbohydrate Polymers,2000
5. Thermally-reversible acid-induced gelation of low-methoxy pectin;Gilsenan;Carbohydrate Polymers,2000
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