Rheological properties of citrus pectin dispersions and its blends with polyquaternium-7 and colloidal particles-Reference-Cited by-同舟云学术

Rheological properties of citrus pectin dispersions and its blends with polyquaternium-7 and colloidal particles

Published:2014-03-11 Issue:15 Volume:131 Page:n/a-n/a
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J. Appl. Polym. Sci.

Author:

Martinez Renata Miliani¹,Shimojo Andréa Arruda Martins¹,Santana Maria Helena Andrade¹

Affiliation:

1. Department of Engineering of Materials and of Bioprocesses; School of Chemical Engineering, University of Campinas (UNICAMP); 13083-970 Campinas São Paulo Brazil

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.40583/fullpdf

Reference19 articles.

1. Extraction of pectins with different degrees of esterification from mulberry branch bark

2. Nonenzymatic Degradation of Citrus Pectin and Pectate during Prolonged Heating: Effects of pH, Temperature, and Degree of Methyl Esterification

3. Food Polysaccharides and Their Applications

4. Properties of amidated pectins. II. Polyelectrolyte behavior and calcium binding of amidated pectins and amidated pectic acids

5. Enzymatically and chemically de-esterified lime pectins: characterisation, polyelectrolyte behaviour and calcium binding properties

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