Investigating Network, Branching, Gelation And Enzymatic Degradation In Pectin By Atomic Force Microscopy

Assn Food Scient Techn India
Publication Type:
Journal Article
Journal Of Food Science And Technology-mysore, 2003, 40 (2), pp. 169 - 172
Issue Date:
Full metadata record
Files in This Item:
Filename Description Size
Thumbnail2006012745OK.pdf222.04 kB
Adobe PDF
The molecular structures of pectin networks and gels have been imaged using atomic force microscopy (AFM). All the samples were deposited from aqueous solution onto the surface of freshly cleaved mica, air dried, and then imaged under butanol. The intera
Please use this identifier to cite or link to this item: