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Food Hydrocolloids

Volumn 14, Issue 6, 2000, Pages 569-577

Effect of oxidised starch on calcium pectinate gels

(3) Abdulmola, N A a Richardson, R K a Morris, E R b

a CRANFIELD UNIVERSITY (United Kingdom)

b UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Biopolymer mixtures; Oxidised starch; Pectin; Thermodynamic incompatability

Indexed keywords

GELATION; GELS; OXIDATION; SOLS; STARCH;

BIOPOLYMER MIXTURE; CONTROLLED COOLING; HIGHEST TEMPERATURE; LOW VISCOSITY; OSCILLATORY MEASUREMENTS; OXIDIZED STARCH; PECTIN; SMALL DEFORMATIONS; SOL STATE; THERMODYNAMIC INCOMPATABILITY;

CALCIUM;

CALCIUM; PECTIN; STARCH;

ARTICLE; ENTROPY; FLOW KINETICS; GEL; HIGH TEMPERATURE PROCEDURES; OXIDATION; THERMODYNAMICS; VISCOSITY;

EID: 0034520315 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00038-2 Document Type: Article

Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.