Enzyme catalyzed oxidative gelation of sugar beet pectin: kinetics and rheology
Sugar beet pectin (SBP) is a marginally utilized co-processing product from sugar production from sugar beets. In this study, the kinetics of oxidative gelation of SBP, taking place via enzyme catalyzed cross-linking of ferulic acid moieties (FA), was studied using small angle oscillatory measuremen...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
2012
|
| Subjects: |