Rheological characterization of low methoxyl pectin extracted from durian rind

Rheological characterization of low methoxyl pectin extracted from durian rind

Pectin's rheological properties are closely related to its functionality for food and pharmaceutical applications. In this study, the flow behavior and viscoelastic properties of durian rind pectin (DP) (esterification degree = 18.99%, molecular weight = 42.1 kDa) were evaluated at different co...

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Bibliographic Details
Main Authors: Sze Hui Jong, Norazlin Abdullah, Norhayati Muhammad
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Pectin
Durian rind
Low methoxyl pectin
Rheological properties
Flow properties
Viscoelastic properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893923000117

Internet

http://www.sciencedirect.com/science/article/pii/S2666893923000117

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