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CHARACTERIZATION OF LINEAR AND NONLINEAR DEFORMATION BEHAVIOR OF A WEAK STANDARD GEL MADE FROM HIGH‐METHOXYL CITRUS PECTIN
Author(s) -
DAHME A.
Publication year - 1985
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1985.tb00693.x
Subject(s) - pectin , characterization (materials science) , deformation (meteorology) , citrus fruit , chemistry , materials science , chemical engineering , food science , composite material , botany , nanotechnology , biology , engineering
A physical characterization of the deformation behavior up to the gel fracture is given for a weak pectin‐saccharose‐water standard gel from high‐methoxyl citrus pectin. The results refer to citrus pectin from different commercial sources and also to high‐methoxyl apple pectin.