The effect of sugars on viscosity of pectin solutions
- 1 March 1967
- journal article
- Published by Elsevier in Journal of Colloid and Interface Science
- Vol. 23 (3), 399-406
- https://doi.org/10.1016/0021-9797(67)90184-1
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
- Dissociation and Viscosity Characteristics of Pectin. (III). Effect of Addition of Sodium ChlorideThe Journal of the Society of Chemical Industry, Japan, 1961
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952
- Effect of Salts on the Viscosity of Pectinic Acid Solutions.The Journal of Physical Chemistry, 1946
- Viscosities of Pectin SolutionsJournal of the American Chemical Society, 1944
- Pectin Studies Relation of Combining Weight to Other Properties of Commercial PectinsIndustrial & Engineering Chemistry, 1939
- Pektin als SchutzkolloidColloid and Polymer Science, 1937
- Zur Frage über die Entstehung der PektingallerteColloid and Polymer Science, 1931
- Heat penetration in the pasteurizing of syrups and concentrates in glass containersHilgardia, 1928
- The Viscosity of Pectin Sols1Industrial & Engineering Chemistry, 1926
- Über die Gelierfähigkeit von Obstsäften und PektinlösungenKolloid-Beihefte, 1924