| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604686 | Food Hydrocolloids | 2015 | 7 Pages |
Abstract
Storage at 60 °C and 80% humidity reduced the pectin particle surface because of surface softening and smoothing, partial dissolution and particle agglomeration. As a result, the water uptake, measured by capillary sucking (WUC), decreased and the stored pectin samples started earlier to dissolve.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ulrike Einhorn-Stoll, Albina Benthin, Annett Zimathies, Oliver Görke, Stephan Drusch,