Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement

Yuan Tian,Qinghui Song,Zhenjun Liu,Fayin Ye,Yun Zhou,Guohua Zhao

Food Chemistry: X（2022）

Cited 3|Views13

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Abstract

•Linear to non-linear rheological responses of WEPGs were characterized.•Gel rheological properties can be tuned by changing ethanol concentration.•Non-linear viscoelasticity should be considered for aroma enhancement of WEPGs.•The most relevant indicator to aroma release is e3/e1 under critical strain.

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Key words

Pectin,Ethanol,Gel,Rheology,Large amplitude oscillatory shear,Aroma release

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