Single-phase mixed gels of xyloglucan and gellan

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 669-675

  Ikeda, Shinya ^a   Nitta, Yoko ^a   Kim, Bo Sook ^a   Temsiripong, Theeranan ^b   Pongsawatmanit, Rungnaphar ^b   Nishinari, Katsuyoshi ^a  

^a Osaka Prefecture University   (Japan)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Atomic force microscopy; Gellan; Mixed gel; Synergistic interaction; Xyloglucan

Indexed keywords

BINARY MIXTURES; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; TEMPERATURE;

ATOMIC-FORCE-MICROSCOPY; CONFORMATIONAL TRANSITIONS; DYNAMIC RHEOMETRY; GELLAN; MICROSCOPY IMAGES; MIXED GEL; NETWORK STRUCTURES; SINGLE PHASIS; SYNERGISTIC INTERACTION; XYLOGLUCANS;

ATOMIC FORCE MICROSCOPY;

GELLAN; GLUCAN; POLYSACCHARIDE;

ANALYTIC METHOD; ARTICLE; ATOMIC FORCE MICROSCOPY; CONCENTRATION (PARAMETERS); DIFFERENTIAL SCANNING CALORIMETRY; FLOW MEASUREMENT; GEL; GELATION; GLASS TRANSITION TEMPERATURE;

EID: 2142719745     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.11.005     Document Type: Article

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