Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics
Clémence Gallery, G. Agoda‐Tandjawa, D. Bekaert, Lorenzo Gitto
Topics & Concepts
PectinRheologyBiopolymerChemistrySucrosePomaceViscoelasticityDynamic mechanical analysisChemical engineeringSugarFood scienceOrganic chemistryMaterials sciencePolymerComposite materialEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems