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Food Research International

Volumn 34, Issue 10, 2001, Pages 879-886

Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

(3) Lau, M H a Tang, J a Paulson, A T b

a WASHINGTON STATE UNIVERSITY (United States)

b DALHOUSIE UNIVERSITY (Canada)

Author keywords

Dynamic testing; Gel; Gelatin; Gelation temperature; Gellan; Viscoelasticity

Indexed keywords

CALCIUM; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); CROSS LINKING; ELASTICITY; FOOD ANALYSIS; GELATIN; GELATION; GELLAN; REACTION MECHANISM; VISCOSITY;

EID: 0035155996 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(01)00112-0 Document Type: Article

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.