Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency

Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency

High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of...

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Bibliographic Details
Main Authors: Huaiwen Yang, Liang-Yu Chou, Chi-Chung Hua
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
high-methoxyl pectin
thermal processing
xanthan gum
rheological properties
texture profile analysis
dysphagia
Online Access:https://www.mdpi.com/2304-8158/13/1/90

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