Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin

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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...

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Bibliographic Details
Main Authors:	Almrhag, O., George, P., Bannikova, A., Katopo, L., Chaudhary, Deeptangshu, Kasapis, S.
Format:	Journal Article
Published:	Elsevier 2012
Subjects:	Thermomechanical analysis Glass transition Glucose syrup Polydextrose Pectin
Online Access:	http://hdl.handle.net/20.500.11937/27889

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