✦ LIBER ✦

Calcium and acid induced gelation of (amidated) low methoxyl pectin

✍ Scribed by François Capel; Taco Nicolai; Dominique Durand; Patrick Boulenguer; Virginie Langendorff

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Chain Length and Polymer Co

✍ Capel, François; Nicolai, Taco; Durand, Dominique; Boulenguer, Patrick; Langendo 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 131 KB

Effects of low-methoxyl amidated pectin

✍ Lara Matia-Merino; Ka Lau; Eric Dickinson 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 567 KB

Acid-Induced Gelation of Low-Methoxyl Pe

✍ M. Dobies; M. Kempka; S. Kuśmia; S. Jurga 📂 Article 📅 2008 🏛 Springer Vienna 🌐 English ⚖ 638 KB

Influence of pH, Ca concentration, tempe

✍ Didier Lootens; François Capel; Dominique Durand; Taco Nicolai; Patrick Boulengu 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 239 KB

The Chemistry and Technology of Pectin |

✍ Axelos, M.A. V. 📂 Article 📅 1991 🏛 Elsevier ⚖ 650 KB

Thermally reversible acid-induced gelati

✍ P.M. Gilsenan; R.K. Richardson; E.R. Morris 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 307 KB