ShareShear modulus-concentration relationships for low DE pectin-calcium gels in the temperature range 20-85 deg C.
Author(s) : CLARK A. H., FARRER D. B.
Type of article: Article
Summary
The gelification of solutions of low DE sodium pectinate (35%) by adding calcium chloride, was measured by oscillatory mechanical spectroscopy. The correlations in pectin were determined with a computerized, cascade-based approach. The parameters were calculated as a function of the temperature.
Details
- Original title: Shear modulus-concentration relationships for low DE pectin-calcium gels in the temperature range 20-85 deg C.
- Record ID : 1997-2934
- Languages: English
- Source: Food Hydrocolloids - vol. 10 - n. 1
- Publication date: 1996
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Correlation; Mechanical property; Temperature; Colloidal suspension; Pectin; Concentration
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