Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement
Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEP...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001262 |