General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems

<table>Conceptual model on the relations among structure, rheological properties, and predicted sensory attributes of pectin-based (mixed fibre) functional gel systems formulated by Haghighi et al. [<a href="/journals/tswj/2012/967407/#B47">26</a>] (HMPs: high methoxyl pectins; ALMP: amidated low methoxyl pectin; <svg height="12.825" id="M66" style="vertical-align:-0.15048pt" version="1.1" viewbox="0 0 16.25 12.825" width="16.25" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,12.825)">
<g transform="translate(72,-61.74)">
<text transform="matrix(1,0,0,-1,-71.95,61.94)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝐺</tspan>
</text>
<text transform="matrix(1,0,0,-1,-62.52,67.01)">
<tspan style="font-size: 8.75px; " x="0" y="0"></tspan>
</text>
</g>
</g>
</svg>: storage modulus; <svg height="12.825" id="M67" style="vertical-align:-0.15048pt" version="1.1" viewbox="0 0 19.975 12.825" width="19.975" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,12.825)">
<g transform="translate(72,-61.74)">
<text transform="matrix(1,0,0,-1,-71.95,61.94)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝐺</tspan>
</text>
<text transform="matrix(1,0,0,-1,-62.52,67.01)">
<tspan style="font-size: 8.75px; " x="0" y="0"></tspan>
<tspan style="font-size: 8.75px; " x="2.9756801" y="0"></tspan>
</text>
</g>
</g>
</svg>: loss modulus; <i>η</i>*: complex viscosity; tan <i>δ</i>: loss tangent; <svg height="11.8" id="M68" style="vertical-align:-0.15048pt" version="1.1" viewbox="0 0 18.25 11.8" width="18.25" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,11.8)">
<g transform="translate(72,-62.56)">
<text transform="matrix(1,0,0,-1,-71.95,62.76)">
<tspan style="font-size: 12.50px; " x="0" y="0">𝐺</tspan>
</text>
<text transform="matrix(1,0,0,-1,-62.52,67.83)">
<tspan style="font-size: 8.75px; " x="0" y="0">∗</tspan>
</text>
</g>
</g>
</svg>: complex modulus).</table>

The Scientific World Journal

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Figure 1

Figure 1: General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems 