Molecular order versus vitrification in high-sugar blends of gelatin and k-carrageenan

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 4944-4949

  Kasapis, Stefan ^a   Al Marhoobi, Insaf M A ^a   Giannouli, Persephoni ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Crystallization; Free volume; Gelatin; Glass transition; K carrageenan; Sugar

Indexed keywords

CARBOHYDRATE; CARRAGEENAN; GELATIN; GLUCOSE; SUCROSE; SUGAR;

ARTICLE; CHEMICAL REACTION; CHEMISTRY; CRYSTALLIZATION; FOOD INDUSTRY; FOOD PROCESSING; GEL; HUMAN; THERMOSTABILITY;

CARBOHYDRATES; CARRAGEENAN; CRYSTALLIZATION; GELATIN; GLUCOSE; HUMANS; SUCROSE;

EID: 0033385255     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990392x     Document Type: Article

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