Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin
Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrupand polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differe...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2012
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/27889 |