Texture and structure of high-pressure-frozen gellan gum gel

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 895-899

  Fuchigami, Michiko ^a   Teramoto, Ai ^a  

^a OKAYAMA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Freezing; Gel; Gellan gum; High pressure; Texture

Indexed keywords

ATMOSPHERIC PRESSURE; FREEZING; HIGH PRESSURE EFFECTS; SUGAR (SUCROSE);

FREEZING; GELLAN GUM; HIGH PRESSURE; HIGH-PRESSURE FREEZING; PRESSURE RELEASE; PRESSURE SHIFT; PRESSURE SHIFT FREEZING; RUPTURE STRESS; SAMPLE TEMPERATURE; STRUCTURE OF GEL;

GELS;

GELLAN; SUCROSE;

ATMOSPHERIC PRESSURE; CHEMICAL STRUCTURE; CONFERENCE PAPER; FREEZING; GEL; HYPERBARISM; SAMPLING; TEMPERATURE;

EID: 0141848475     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00111-5     Document Type: Conference Paper

References (13)

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