The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Forced-oscillation measurements of aqueous dispersions of an amide pectin were carried out at pH 3.83 in the presence of 50% sucrose. The results show a predominant viscous behaviour corresponding to the so-called terminal region of the general mechanical spectrum of biopolymer solutions. The polymer chains have been described by the bead-spring model with dominant hydrodynamic interactions among...