Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study-Reference-Cited by-同舟云学术

Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

Published:2021-09-23 Issue:41 Volume:69 Page:12102-12110
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ates Elif Gokcen¹²,Beira Maria J.³,Oztop Mecit H.¹^ORCID,Sebastião Pedro J.³^ORCID

Affiliation:

1. Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey

2. Department of Food Engineering, Cankiri Karatekin University, Uluyazi Campus, 18100 Cankiri, Turkey

3. Center of Physics and Engineering of Advanced Materials, Departamento de Física, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal

Funder

European Cooperation in Science and Technology

T??rkiye Bilimsel ve Teknolojik Arastirma Kurumu

Minist??rio da Educa????o e Ci??ncia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02708

Reference41 articles.

1. Effect ofd-Psicose Used as Sucrose Replacer on the Characteristics of Meringue

2. Dielectric Relaxation and Water Activity in Aqueous Solution of D-Psicose

3. Pectin–chitosan interactions and gel formation

4. Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar

5. Effect of d -psicose substitution on gelatin based soft candies: A TD-NMR study

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