Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis

Keyphrases

• Sedimentation Analysis 100%
• Molecular Flexibility 100%
• Viscosity Analysis 100%
• Degree of Esterification 100%
• Citrus Pectin 100%
• Pectin 66%
• Persistence Length 66%
• Molecular Weight Distribution 66%
• Carbohydrate Polymers 33%
• Sodium Chloride 33%
• Aqueous Solution 33%
• Hydrodynamic Properties 33%
• Food Industry 33%
• Structure Function 33%
• Power Law 33%
• Food Hydrocolloids 33%
• Analytical Ultracentrifuge 33%
• Weight-average Molar Mass 33%
• Intrinsic Viscosity 33%
• Conformational Flexibility 33%
• Solution Conformation 33%
• Wales 33%
• Biomedical Industry 33%
• Target Function 33%
• Commercial Application 33%
• Analytical Chemistry 33%
• Extended Conformation 33%
• Sedimentation Coefficient 33%
• Mass per Length 33%
• Coil Type 33%
• Zoning Method 33%
• Ultracentrifuge 33%
• Quantitative Characterization 33%
• Berth 33%
• Large Molecules 33%

Biochemistry, Genetics and Molecular Biology

• Conformation 100%
• Pectin 100%
• Esterification 37%
• Solution and Solubility 25%
• Molecular Weight 25%
• Structure Activity Relation 12%
• Rigidity 12%
• Aqueous Solution 12%
• Hydrocolloid 12%

Food Science

• Pectin 100%
• Esterification 60%
• Food Hydrocolloids 20%