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 concen...

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Bibliographic Details
Main Authors: Sze Hui Jong, Sze Hui Jong, Abdullah, Norazlin, Muhammad, Norhayati
Format: Article
Language:English
Published: Elsevier 2023
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/11403/1/J15858_de481251421b7687f8db074c254b7ae2.pdf
http://eprints.uthm.edu.my/11403/
https://doi.org/10.1016/j.carpta.2023.100290
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Institution: Universiti Tun Hussein Onn Malaysia
Language: English

Internet

http://eprints.uthm.edu.my/11403/1/J15858_de481251421b7687f8db074c254b7ae2.pdf
http://eprints.uthm.edu.my/11403/
https://doi.org/10.1016/j.carpta.2023.100290

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