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Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification

Xiaowan Zhao, Yun Zhou, Zhen Wu, Jia Chen, Fang Zhou, Guohua Zhao

2022Food Hydrocolloids25 citationsDOI

Topics & Concepts

ChemistryThixotropyPectinViscoelasticityShear thinningShear modulusZeta potentialElastic modulusRheologyThermodynamicsChemical engineeringChromatographyBiochemistryNanoparticleEngineeringPhysicsPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsPostharvest Quality and Shelf Life Management
Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification | Litcius