Article ID Journal Published Year Pages File Type
604150 Food Hydrocolloids 2015 29 Pages PDF
Abstract
A commercial high-methoxylated citrus pectin (HMP) was demethoxylated by acidic (A-pectin) or enzymatic treatment (fungi enzyme → F-pectin, plant enzyme → P-pectin). The modified samples were tested for their water uptake by sorption (WUS) and capillary sucking (WUC) and for their thermal stability by DSC/DTG.
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Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Modification and physico-chemical properties of citrus pectin - Influence of enzymatic and acidic demethoxylation
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