Jump to Main Content
- Kunzek, Herbert, et al. Show all 2 Author
- Food hydrocolloids 2009 v.23 no.1 pp. 40-52
- phase transition; thermal stability; food processing quality; citrus fruits; pectins; carbohydrate structure; thermal degradation; solubility; alkali treatment; acid treatment; thermal analysis
- ... Pectins are stabilised by inter- and intramolecular attraction forces, such as hydrophobic interactions and hydrogen bonds, and destabilised for example by electrostatic repulsion forces and steric hindrances. These interactions are changed during the processing in dependence on the methods and conditions. Two original high methoxylated citrus pectins were modified and the derivatives were tested ...