Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

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Title
Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
Authors
Keywords
Low methoxyl pectin, Mathematical model of gel, Gel strength, Rheological property
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 37-48
Publisher
Elsevier BV
Online
2016-12-18
DOI
10.1016/j.foodhyd.2016.12.011

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