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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Bibliographic Details
Main Authors: Abang Zaidel, Dayang Norulfairuz, Chronakis, Ioannis S., Meyer, Anne S.
Format: Article
Published: 2012
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
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