A rheological study on the effects of heating rate and dispersing method on the gelling characteristics of curdlan aqueous dispersions

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 509-518

  Funami, T ^a   Funami, M ^a   Yada, H ^a   Nakao, Y ^a  

^a TAKEDA PHARMACEUTICAL COMPANY LIMITED   (Japan)

Author keywords

Curdlan aqueous dispersion; Dispersing method; Gelling characteristics; Heating rate; Swelling

Indexed keywords

CURDLAN; POLYSACCHARIDE;

ALCALIGENES FAECALIS; AQUEOUS SOLUTION; ARTICLE; FLOW KINETICS; GEL; HEATING; HYDRODYNAMICS; MOLECULAR WEIGHT; TEMPERATURE DEPENDENCE; VISCOELASTICITY;

ALCALIGENES FAECALIS;

EID: 0033833173     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00031-X     Document Type: Article

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