| | Common analytical schemes | Common measured parameters |
| | Physicochemical | Total soluble solids, pH, turbidity, syneresis |
| | Observational | Turbidity, syneresis, consistency as an indicator of proper heating duration for gel preparation, gel time or gel point, and so forth |
| | Textural (rheological) | Large deformation (texture profile) analysis for the evaluation of hardness, cohesiveness, adhesiveness, springiness and gumminess, and so forth
Small deformation (oscillatory) tests for the evaluation of storage modulus, loss modulus, phase angle, loss tangent, complex modulus, complex dynamic viscosity, gel point or gel time and temperature, and so forth |
| | Microstructural | Homogeneousness, formation of clusters or aggregates, structural type of mixed gels, particle size characteristics, arrangements and interactions, and so forth |
| | Psychorheological | Relationships between sensory properties such as thickness, sweetness, creaminess, and rheological parameters |
| | Advanced and conceptual schemes | Three-dimensional trails (3DTs) including the evaluation and correlation of (micro)structure, texture and taste based on the triangular relations of microstructural, rheological, and sensory analyses | | Multidimensional trails (MDTs), which include the improved version of 3DTs that would be a combination of several analytical schemes to evaluate various parameters of pectin-based systems |
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