(Q58878013)

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Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study

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Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study (English)

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Susana M. Cardoso

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Manuel A. Coimbra

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2

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J.A. Lopes da Silva

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3

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publication date

November 2003

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published in

Food Hydrocolloids

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volume

17

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issue

6

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page(s)

801-807

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cites work

Conformational and configurational features of acidic polysaccharides and their interactions with calcium ions: a molecular modeling investigation

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https://api.crossref.org/works/10.1016%2FS0268-005X%2803%2900101-2

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7 January 2021

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Calcium-mediated gelation of an olive pomace pectic extract

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https://api.crossref.org/works/10.1016%2FS0268-005X%2803%2900101-2

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7 January 2021

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Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate

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https://api.crossref.org/works/10.1016%2FS0268-005X%2803%2900101-2

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7 January 2021

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Conformations and interactions of pectins. II. Influences of residue sequence on chain association in calcium pectate gels

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https://api.crossref.org/works/10.1016%2FS0268-005X%2803%2900101-2

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7 January 2021

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DOI

10.1016/S0268-005X(03)00101-2

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(Q58878013)

Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study

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