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- W2017150797 abstract "The phenomenon of setting temperature of pectin-sugar jellies is considered in the light of the dissociation hypothesis of jellying propounded earlier by Hinton. The concept of setting temperature is shown to follow directly from, the hypothesis and the dependence of setting temperature on such factors as PH value, pectin concentration and soluble solids is accounted for. A slight modification of the original theory provides a quantitative explanation of some of the differences in jellying behaviour caused by different metallic buffer salts. The modified theory is shown to lead to a simpler conception of effective ionization and this in turn is used to account for some of the difference in jellying behaviour brought about by alterations in the degree of esterification of the acid groups of the pectin molecule." @default.
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- W2017150797 date "1950-10-01" @default.
- W2017150797 modified "2023-09-24" @default.
- W2017150797 title "The mechanism of pectin jelly formation with respect topH conditions, with particular reference to setting temperature phenomena" @default.
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- W2017150797 doi "https://doi.org/10.1002/jsfa.2740011005" @default.
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