Calcium and acid induced gelation of (amidated) low methoxyl pectin

By François Capel, T. Nicolai, D. Durand, P. Boulenguer, V. Langendorff. 2006

147 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/2ed4d83be1a01400c82ea96375dd57f1c77b2b6f

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1. Dipjyoti Saha
2. S. Bhattacharya

Citations in the corpus

• Hydrocolloids as thickening and gelling agents in food: a critical review (2010, background): “Low methoxy pectin Thermoreversible gels on cooling at acidic pH Jams, jellies, glazes, milk based desserts Capel et al. (2006), Wilats et al.”