The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 567-574

  Ding, P ^a   Pacek, A W ^a   Frith, W J ^b   Norton, I T ^b   Wolf, B ^b  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Aqueous aqueous two phase systems; Concentration of biopolymers; Interfacial tension; Retracting drop method; Rheology

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; ELASTICITY; GELATION; NON NEWTONIAN FLOW; PHASE SEPARATION; SHEAR DEFORMATION; TEMPERATURE;

AQUEOUS TWO-PHASE SYSTEMS; AQUEOUS-TWO PHASE SYSTEMS; AQUEOUS/AQUEOUS TWO PHASE SYSTEM; CONCENTRATION OF BIOPOLYMER; EFFECTS OF TEMPERATURE; GELLING TEMPERATURE; NEWTONIANS; PULLULANS; RETRACTING DROP METHOD; RICH PHASE;

DROPS;

BIOPOLYMER; GELATIN; POLYMER; PULLULAN;

CHEMICAL COMPOSITION; COMPUTER; COMPUTER SYSTEM; CONFERENCE PAPER; DEVICE; FLOW KINETICS; GELATION; PHASE SEPARATION; PHYSICAL CHEMISTRY; SHEAR RATE; TEMPERATURE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

EID: 12344291245     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.020     Document Type: Conference Paper

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