Role of hydrodynamically active biopolymeric ingredients in texture modification and physical stabilization of gel-based composite foods

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 902-909

  Lee, C M ^a  

^a UNIVERSITY OF RHODE ISLAND   (United States)

Author keywords

Biopolymeric ingredients; Composite gel; Hydrodynamic activity; Physical stability; Texture

Indexed keywords

EID: 0036263108     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09426.x     Document Type: Review

References (35)

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4. Starch and egg white influence on properties of bologna sausage as related to fat content
5. The effect of particle shape on the mechanical properties of filled polymers
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7. Water binding and ingredient dispersion pattern effects on surimi gel texture
8. Structural and mechanical properties of agar/gelatin co-gels. Small-deformation studies
9. Low fat, high-water added bologna formulated with texture-modifying ingredients
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13. Effect of starch on textural properties of surimi gel
14. Principles of composite and composite reinforcement
15. Mechanical properties of whey protein gels
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17. Mechanical properties and structure of model composite foods
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23. Effect of curdlan on surimi gel properties under various formulation and thermal processing conditions
24. Relaxation and viscoelastic properties of heterogeneous polymeric compositions
25. Properties of gels formed by heat treatment of curdlan, a bacterial à-1,3 glucan
26. Mechanical spectroscopy of filled gelatin gels
27. Filler reinforcement of gels
28. Ultimate tensile measurement of filled gelatin gels
29. New technology for low-fat meat products
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31. Rheological properties of agarose-gelatin gels
32. A model for the compressive failure of composite materials
33. The gelation of proteins