Practical Food Rheology
Ian T. Norton, Fotis Spyropoulos, Helen Cox
Abstract
Plate 1.1 The gelation profile of high-ester pectin with 2% GDL at 23 C. Open and closed symbols indicate replicate experiments. Plate 1.2 pH curves versus time for varying
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
high-ester pectin affects gelation profile
“The gelation profile of high-ester pectin with 2% GDL at 23 C.”
Concepts
Rheology