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Viscometric behavior of high-methoxy and low-methoxy pectin solutions

โœ Scribed by Sang-Ho Yoo; Marshall L. Fishman; Arland T. Hotchkiss Jr.; Hyeon Gyu Lee

Book ID
113627265
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
117 KB
Volume
20
Category
Article
ISSN
0268-005X

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๐Ÿ“œ SIMILAR VOLUMES

Effects of low methoxy pectin on protein
Effects of low methoxy pectin on protein stabilized o/w emulsions
โœ Schultz, M. ;Schmidt, G. ;Schmandke, H. ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 231 KB

The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days.