Viscoelastic effects on the diffusion properties of curdlan gels

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2057-2065

  Lo, Y M ^a   Robbins, K L ^b   Argin Soysal, S ^a   Sadar, L N ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b Kemin Industries Inc   (United States)

Author keywords

Curdlan gum; Diffusion; Gel network; Rheology; Viscoelasticity

Indexed keywords

EID: 0042466377     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07018.x     Document Type: Article

References (56)

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