Collapse, shrinkage and structural changes in dried alginate gels containing fillers

Food Hydrocolloids

Volumn 16, Issue 2, 2002, Pages 139-151

  Rassis, D K ^a   Saguy, I S ^a   Nussinovitch, A ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Collapse; Dried gels; Fillers; Shrinkage; Structure

Indexed keywords

ALGINATE; BAGASSE; FILLERS; FRACTURE MECHANICS; GELS; OVENS; PORE SIZE; SHRINKAGE; STARCH; SUGAR (SUCROSE);

ALGINATE GEL; CELLULAR SOLIDS; COLLAPSE; DRIED GEL; FOOD INDUSTRIES; MATRIX; PORE AREAS; PORE-SIZE DISTRIBUTION; SUCROSE SOLUTION; VACUUM OVENS;

BENTONITE;

ALGINIC ACID; BENTONITE; FILLER; STARCH; SUCROSE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD INDUSTRY; FREEZE DRYING; MECHANICS; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY;

EID: 0036149010     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00071-6     Document Type: Article

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