Calcium–Pectin Chemistry and Biomechanics: Biological Background and Mathematical Modelling

Causal factors concerning the texture of French fries manufactured at industrial scale

“…Cell wall strength needs to be related to actions of pectin degradation or strengthening by calcium, as discussed in the above paragraph on pectin chemistry. The action of calcium on cell wall strength is described in ( Ptashnyk and Allen, 2018 ), showing how it impacts the large deformation of cells. Their model uses a similar large deformation framework as in our previous work ( Van der Sman, 2015b ).…”