| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538615 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Structuring of high methoxy pectin in presence of co-solute is illustrated. ⺠Molecular weight of co-solute influenced relaxation of pectin upon cooling. ⺠Polydextrose induced early vitrification of pectin network on cooling. ⺠Glucose syrup with low molecular weight acts as a plasticiser within pectin system.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Chaudhary, Stefan Kasapis,