Cellulose, pectin and water in cell walls determine apple flesh viscoelastic mechanical properties.
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DOI: 10.1016/j.carbpol.2019.115768
Abstract: The viscoelastic mechanical properties are important quality traits for fleshy fruit uses. The contribution of cell wall polysaccharides chemistry and organization on their variability was studied in six varieties of apple. Correlation between damping and… read more here.
Keywords: pectin water; cellulose pectin; viscoelastic mechanical; mechanical properties ... See more keywords
Pectin-water interactions in foods – From powder to gel
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.05.029
Abstract: The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to… read more here.
Keywords: interactions foods; pectin powder; water; pectin water ... See more keywords