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The effect of galactomannans on gelation of low methoxy pectin (DE 31; 2.0wt%; pH~2.9-3.0) on cooling from 90 to 5 o C in the presence of stoichiometric Ca 2+ has been characterised by low amplitude oscillatory measurements of G' and G'' for five samples of guar gum of different molecular weights and for a single sample of locust bean gum (LBG). All samples caused an increase...
In a continuation of the work reported in the preceding paper, the effect of chicory root inulin (M r ~4.5kD) and branched dextrans of M r 67, 464 and 2000kD on gelation of low methoxy pectin (DE 31; 2.0wt%; pH~2.9-3.0) on cooling from 90 to 5 o C in the presence of stoichiometric Ca 2+ has been characterised by low amplitude oscillatory measurements of G' and...
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