Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase. | J Food Sci;73(5): C367-72, 2008 Jun. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

Virtual Health Library

United States - Mexico Border

Subject descriptor lookup Advanced Search

Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase.

Kim, Y; Yoo, Y-H; Kim, K-O; Park, J-B; Yoo, S-H.

Affiliation

Kim Y; Department of Food Science & Technology, Ewha Womans University, Seoul 120-750, Korea.

J Food Sci ; 73(5): C367-72, 2008 Jun.

Article in En | MEDLINE | ID: mdl-18576981

Subject(s)

Carboxylic Ester Hydrolases/metabolism; Gels/chemistry; Pectins/metabolism; Analysis of Variance; Chromatography, High Pressure Liquid; Esterification; Hydrogen-Ion Concentration; Molecular Weight; Particle Size; Pectins/chemistry

Search on Google

Full text: 1 Database: MEDLINE Main subject: Carboxylic Ester Hydrolases / Pectins / Gels Language: En Year: 2008 Type: Article

Search on Google

Full text: 1 Database: MEDLINE Main subject: Carboxylic Ester Hydrolases / Pectins / Gels Language: En Year: 2008 Type: Article