The effect of high pressure homogenization on pectin: Importance of pectin source and pH-Reference-Cited by-同舟云学术

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The effect of high pressure homogenization on pectin: Importance of pectin source and pH

Published:2015-01 Issue: Volume:43 Page:189-198
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shpigelman Avi,Kyomugasho Clare,Christiaens Stefanie,Van Loey Ann M.,Hendrickx Marc E.

Funder

KU Leuven Research Fund

EMAIL II project

ISEF foundation

KU Leuven Interfaculty Council for Development Co-operation

Research Foundation Flanders

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours;Augusto;Food Research International,2013

3. The effect of the degree of esterification on the thermal stability and chain conformation of pectins;Axelos;Food Hydrocolloids,1993

4. Influence of the substituents of the carboxyl groups and of the rhamnose content on the solution properties and flexibility of pectins;Axelos;International Journal of Biological Macromolecules,1991

5. A critical evaluation of molecular weight sensitive detectors for size exclusion chromatography;Barth,1989

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