Rheological characterization of low methoxyl pectin extracted from durian rind

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Rheological characterization of low methoxyl pectin extracted from durian rind

Pectin’s rheological properties are closely related to its functionality for food and pharmaceutical applications. In this study, the flow behavior and viscoelastic properties of durian rind pectin (DP) (esterification degree = 18.99%, molecular weight = 42.1 kDa) were evaluated at different conce...

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Bibliographic Details
Main Authors:	Sze Hui Jong, Sze Hui Jong, Abdullah, Norazlin, Muhammad, Norhayati
Format:	Article
Language:	English
Published:	ELSEVIER 2023
Subjects:	QD450-801 Physical and theoretical chemistry
Online Access:	http://eprints.uthm.edu.my/8820/ http://eprints.uthm.edu.my/8820/1/J15858_de481251421b7687f8db074c254b7ae2.pdf

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