Interactions between pectins and multivalent cations

Debongnie, Ph.;Mestdagh, Michèle;Domard, A.;Rinaudo, M.
(1991) Food Hydrocolloids — Vol. 5, n° 1-2, p. 109-111 (1991)

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Authors
  • Debongnie, Ph.UCLouvain
    Author
  • Mestdagh, MichèleUCLouvain
    Author
  • Domard, A.
    Author
  • Rinaudo, M.
    Author
Abstract
The objectives of these studies (1) were: (a) to search for experimental evidence that would allow a choice between different models ('egg-box' model of Grant et al. (1973) (2), models of Mackie et al. (1983) (3)); and (b) to find out what the 'cooperativity' in cation-binding by pectates means from a thermodynamic point of view.
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Debongnie, Ph., Mestdagh, M., Domard, A., & Rinaudo, M. (1991). Interactions between pectins and multivalent cations. Food Hydrocolloids, 5(1-2), 109-111. https://doi.org/10.1016/S0268-005X(09)80294-4 (Original work published 1991)