Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization
作者： Katleen L.D.D. Willemsen , Agnese Panozzo , Katlijn Moelants , Ruth Cardinaels , Joël Wallecan
DOI: 10.1016/J.FOODHYD.2018.04.005
关键词: Rheology 、 Surface modification 、 Microstructure 、 Salt (chemistry) 、 Chemistry 、 Pectin 、 Fiber 、 Chemical engineering 、 Polymer 、 Viscoelasticity 、 Food science 、 General chemistry 、 General Chemical Engineering
摘要: In the present paper the effect of pH and salts on microstructural and viscoelastic properties of lemon peel acid insoluble fiber residue (AR) suspensions upon mild and intense shearing …
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