CHARACTERIZATION OF LINEAR AND NONLINEAR DEFORMATION BEHAVIOR OF A WEAK STANDARD GEL MADE FROM HIGH-METHOXYL CITRUS PECTIN
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1985.tb00693.x/fullpdf
Reference12 articles.
1. Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties
2. A modified uronic acid carbazole reaction
3. METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTIN
4. RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION
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2. Rheological behaviour of an amide pectin;Journal of Food Engineering;2002-11
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4. Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gels;Carbohydrate Polymers;1994-01
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