Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

International Journal of Food Science and Technology

Volumn 37, Issue 4, 2002, Pages 403-413

  Kasapis, Stefan ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Crystallinity; Dynamic oscillation; Gel; High sugar systems; Polysaccharides; Vitrification

Indexed keywords

PHASE INVERSION;

CRYSTALLOGRAPHY; GELS; GLASS TRANSITION; GLUCOSE; TEXTURES; VISCOELASTICITY; VITRIFICATION;

STARCH;

EID: 0038304893     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00579.x     Document Type: Article

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