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...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/46929/ http://dx.doi.org/10.1016/j.foodhyd.2011.12.015 |
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| Institution: | Universiti Teknologi Malaysia |