
Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions
Keywords: Rheology; Carrot; Suspension; pH; Pectin; Calcium ionCa2+, calcium ions; DM, degree of methoxylation; FITC, fluorescein isothiocyanate; GalA, galacturonic acid; HM, high-methoxylated; HT, heat treatment; LM, low-methoxylated; MM, molar mass; MPBS, phospha