Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding

Tsoga, A.; Richardson, R.K.; Morris, E.R.

doi:10.1016/j.foodhyd.2004.03.002

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Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding

Author(s): A Tsoga , R.K Richardson , E.R Morris

Publication date Created: November 2004

Publication date (Print): November 2004

Journal: Food Hydrocolloids

Publisher: Elsevier BV

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Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: November 2004

Publication date (Print): November 2004

Volume: 18

Issue: 6

Pages: 921-932

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DOI: 10.1016/j.foodhyd.2004.03.002

SO-VID: da20a8f2-72cc-4668-89e3-d5954b1a86dd

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Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding

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