Rheological characterization of low methoxyl pectin extracted from durian rind

Pectin's rheological properties are closely related to its functionality for food and pharmaceutical applications. In this study, the flow behavior and viscoelastic properties of durian rind pectin (DP) (esterification degree = 18.99%, molecular weight = 42.1 kDa) were evaluated at different co...

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Bibliographic Details

Published in:	Carbohydrate Polymer Technologies and Applications
Main Authors:	Sze Hui Jong, Norazlin Abdullah, Norhayati Muhammad
Format:	Article
Language:	English
Published:	Elsevier 2023-06-01
Subjects:	Pectin Durian rind Low methoxyl pectin Rheological properties Flow properties Viscoelastic properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666893923000117