J. Food Eng. Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions. Dahme, A. 1992. Gelpoint measurements on high-methoxyl pectin gels by different techniques. Denton, M.C. 1918.
Kitchen tests for pectin in jelly making.
Deuel, H. and E. Stutz. Pectic substances and pectic enzymes. Doublier, J.L., B. Launay, and G. Cuvelier. Viscoelastic properties of food gels. M.A. Rao and J.F. Steffe, pp.