Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
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In: Food Hydrocolloids (40:) - Amsterdam [u.a.] : Elsevier - Art.-Id. 105750
- Event
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Veröffentlichung
- (where)
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Berlin
- (who)
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Technische Universität Berlin
- (when)
-
2020
- Creator
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Kastner, Hanna
Einhorn-Stoll, Ulrike
Fatouros, Alexandra
Drusch, Stephan
- DOI
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10.14279/depositonce-9771
- Handle
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11303/10875
- URN
-
urn:nbn:de:101:1-2021021001011343484332
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kastner, Hanna
- Einhorn-Stoll, Ulrike
- Fatouros, Alexandra
- Drusch, Stephan
- Technische Universität Berlin
Time of origin
- 2020
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New Parameters for the Examination of the Pectin Gelation Process
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Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
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Characterization and potential application of microspheres from sodium alginate cross-linked with pectin from Citrus depressa Hayata’s peels
Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
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Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
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Ionotropic Gelation Fronts in Sodium Carboxymethyl Cellulose for Hydrogel Particle Formation
New Parameters for the Examination of the Pectin Gelation Process
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Chaotropic Ions Mediated Polymer Gelation for Thermal Management
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Characterization and potential application of microspheres from sodium alginate cross-linked with pectin from Citrus depressa Hayata’s peels
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Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
Pectin.
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity