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Examples
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Because the curd is developmentally immature, it remains relatively unfibrous and rich in cell-wall pectins and hemicelluloses (p. 265), and so can be pureed to a very fine, creamy consistency (and if overcooked whole, it readily turns to mush).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Because the curd is developmentally immature, it remains relatively unfibrous and rich in cell-wall pectins and hemicelluloses (p. 265), and so can be pureed to a very fine, creamy consistency (and if overcooked whole, it readily turns to mush).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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