https://www.selleckchem.com/products/ldk378.html
The effects of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin were studied. Results indicated that intrinsic viscosity ([η]) and viscosity average molecular weight ([Mv]) decreased with the increased time from 0 to 30 min but increased when the duration prolonged to 45 min. The change of apparent viscosity with shear rate of all pectin solutions could be well described by Sisko model (R2 ≥ .996) and the infinite-rate viscosity (η∞) and the consistency coefficient (ks) values decreased after ultrasonic
Like
Comment
Share
