Dynamic viscoelasticity and thermal behaviour of pectin-calcium gels

被引：14

作者：

Garnier, C. ^{[1
]}

Axelos, M. A. V. ^{[1
]}

Thibault, J. -F. ^{[1
]}

机构：

[1] INRA, F-44026 Nantes 03, France

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 1-2期

关键词：

D O I：

10.1016/S0268-005X(09)80293-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of temperature on the equilibrium shear modulus of low-methoxyl pectin-calcium gels have been investigated in order to determine the standard breakdown enthalpy of the gel crosslinks and the activation energy of the polymer chain relaxation process.

引用

收藏

页码：105 / 108

页数：4

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