Table 2.

Typical examples of experimental setup and recorded parameters based on large deformation rheological measurements for pectin-based gels.

Sample ingredients	Experimental setup	Recorded parameters	Reference(s)
Strawberry, peach, and pectin (jam)	Puncture test, Stevens LFRA texture analyzer; probe; spherical; 12.7 mm diameter; speed: 0.5 mm/s; penetration depth: 20 mm; samples shape and size: cylindrical, 56 mm diameter	Break load value (gel strength)	Carbonell et al. [13]
ALMP and grape juice (jelly)	TPA, TAX-T2 texturometer (stable microsystems); probe: cylindrical; 2.5 cm diameter; depth: 4 mm; speed: 2 mm/s; sample shape and size: cylindrical, 30 mm diameter; 40 mm height	Hardness Cohesiveness	Sousa et al. [14]
Apple pomace, quince (natural pectin sources), and sugar (jelly)	TPA universal testing machine (MTS synergy 200H) compression depth: 3 mm; speed: 20 mm/min; sample shape and size: rectangular, 1 cm width; 2 cm length, 1 cm thickness	Hardness Cohesiveness	Royer et al. [15]
Fish paste and ALMP (fish gel)	TPA, TA-XT2i texturometer (Stable Micro Systems, Viena Court, England); probe: aluminum cylindrical, P/50, 50 mm diameter, speed: 60 mm/min compression depth: at 75% initial sample height; sample shape and size: cylindrical, 19 mm diameter, 30 mm length	Fracturability Hardness Cohesiveness Springiness	Ramírez et al. [4]
Fish paste and ALMP (fish gel)	Puncture test; probe: spherical, P/0.5 s, 12 mm diameter; speed: 60 mm/min compression depth: 75% initial sample height	Breaking force Gel strength Gel deformation	Ramírez et al. [4]
ALMP and carrageenan, (dairy gelled dessert)	Penetration test, texture analyser TA-XT2i (stable microsystems, Surrey, UK); probe: 1/2 inch cylindrical, Depth: 12 mm, speed: 1 mm/s	Firmness Adhesiveness Fracture point	Arltoft et al. [2]

ALMP: amidated low methoxyl pectin; TPA: texture profile analysis.