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Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity

Title
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
Authors
Kim Y.Kim Y.-S.Yoo S.-H.Kim K.-O.
Ewha Authors
김광옥김영석
SCOPUS Author ID
김광옥scopus; 김영석scopus
Issue Date
2014
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 145, pp. 950 - 955
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Aroma release; Degree of amidation; Degree of methylesterification; Gel strength; Perception
DOI
10.1016/j.foodchem.2013.09.003
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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