Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
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Englisch
- Bibliographic citation
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In: Food Hydrocolloids (27:1) - Amsterdam [u.a.] : Elsevier - S. 42-49
In: https://doi.org/10.14279/depositonce-8615
- Event
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Veröffentlichung
- (where)
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Berlin
- (who)
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Technische Universität Berlin
- (when)
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2020
- Creator
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Kastner, Hanna
Einhorn-Stoll, Ulrike
Senge, Bernhard
- DOI
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10.14279/depositonce-9767
- Handle
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11303/10871
- URN
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urn:nbn:de:101:1-2020030401001134987551
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:45 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kastner, Hanna
- Einhorn-Stoll, Ulrike
- Senge, Bernhard
- Technische Universität Berlin
Time of origin
- 2020
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Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
New Parameters for the Examination of the Pectin Gelation Process
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
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
Sugar‐Based Electroless Copper Deposition on Pectin‐Coated Alumina Microparticles
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
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Pectin.
Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
New Parameters for the Examination of the Pectin Gelation Process
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
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
Sugar‐Based Electroless Copper Deposition on Pectin‐Coated Alumina Microparticles
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
Pectin modifications at the symbiotic interface
Preparation of Pectin–ZnO Nanocomposite
Structure-Function Relationships in Pectin Emulsification