SMALL AMPLITUDE OSCILLATORY TESTING (SAOT) - APPLICATION TO PECTIN GELATION

被引：5

作者：

BEVERIDGE, T ^{[1
]}

TIMBERS, GE ^{[1
]}

机构：

[1] AGR CANADA,ENGN & STAT RES CTR,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF TEXTURE STUDIES | 1989年 / 20卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00442.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：317 / 324

页数：8

共 10 条

[1]

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[2] PROGEL AND GEL FORMATION AND REVERSIBILITY OF GELATION OF WHEY, SOYBEAN, AND ALBUMIN PROTEIN GELS [J].

BEVERIDGE, T ;

JONES, L ;

TUNG, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (02) :307-313

[3] DIRECT STRESS-STRAIN DYNAMIC CHARACTERISTICS OF LOW-METHOXYL PECTIN GELS [J].

GROSS, MO ;

RAO, VNM ;

SMIT, CJB .

JOURNAL OF TEXTURE STUDIES, 1982, 13 (01) :97-114

[4]

IKKALA P, 1986, CHARACTERIZATION PEC, V3

[5]

MORRIS VJ, 1986, GELATION POLYSACCHAR

[6] HYDROPHOBIC INTERACTION IN THE GELATION OF HIGH METHOXYL PECTINS [J].

OAKENFULL, D ;

SCOTT, A .

JOURNAL OF FOOD SCIENCE, 1984, 49 (04) :1093-1098

[7]

RAO MA, 1988, JUN S CHEM TECHN PEC

[8]

THOM D, 1982, PROG FOOD NUTR SCI, V6, P97

[9] VERSATILE FOOD RHEOMETER [J].

VOISEY, PW ;

RANDALL, CJ .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) :339-358

[10]

1959, FOOD TECHNOL, V13, P496

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