Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

Food Research International

Volumn 34, Issue 10, 2001, Pages 871-878

  Nussinovitch, A ^a   Corradini, M G ^b   Normand, M D ^b   Peleg, M ^b  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Acoustic signatures; Alginates; Cellular solids; Dried gels; Texture

Indexed keywords

ACOUSTICS; ALGINATE GEL; ALGORITHM; FRACTAL ANALYSIS; MATHEMATICAL ANALYSIS; MECHANICAL STRESS; MODEL; STARCH; SUCROSE;

EID: 0035154968     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00111-9     Document Type: Article

References (12)

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4. Effect of sucrose on the mechanical properties and acoustic signatures of freeze dried agar, kappa-carrageenan and gellan gels
5. Compressive characteristics of freeze dried agar and alginate gel sponges
6. Determination of the fractal dimension of the irregular compressive stress-strain relationships of brittle crumbly particulates
7. Mechanical properties of dry cellular solid foods
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11. A model of moisture induced plasticization of crunchy snacks based on Fermi's distribution function