Investigating Network, Branching, Gelation And Enzymatic Degradation In Pectin By Atomic Force Microscopy

Zareie, HM; Gokmen, V; Javadipour, I

Investigating Network, Branching, Gelation And Enzymatic Degradation In Pectin By Atomic Force Microscopy

Zareie, HM Gokmen, V Javadipour, I

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Publisher:: Assn Food Scient Techn India
Publication Type:: Journal Article
Citation:: Journal Of Food Science And Technology-mysore, 2003, 40 (2), pp. 169 - 172
Issue Date:: 2003-01

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Field	Value	Language
dc.contributor.author	Zareie, HM	en_US
dc.contributor.author	Gokmen, V	en_US
dc.contributor.author	Javadipour, I	en_US
dc.date.issued	2003-01	en_US
dc.identifier.citation	Journal Of Food Science And Technology-mysore, 2003, 40 (2), pp. 169 - 172	en_US
dc.identifier.issn	0022-1155	en_US
dc.identifier.uri	http://hdl.handle.net/10453/9295
dc.description.abstract	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	en_US
dc.publisher	Assn Food Scient Techn India	en_US
dc.relation.ispartof	Journal Of Food Science And Technology-mysore	en_US
dc.subject.classification	Food Science	en_US
dc.title	Investigating Network, Branching, Gelation And Enzymatic Degradation In Pectin By Atomic Force Microscopy	en_US
dc.type	Journal Article
utslib.citation.volume	2	en_US
utslib.citation.volume	40	en_US
utslib.location.activity	ISI:000185710300007	en_US
utslib.for	0908 Food Sciences	en_US
dc.location.activity	ISI:000185710300007	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Faculty of Science/School of Mathematical and Physical Sciences
utslib.copyright.status	closed_access
pubs.consider-herdc	false	en_US
pubs.issue	2	en_US
pubs.volume	40	en_US

Abstract:

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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http://hdl.handle.net/10453/9295