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
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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
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