A prediction of the compressive deformabilities of multilayered gels and texturized fruit, glued together by three different adhesion techniques

Food Hydrocolloids

Volumn 11, Issue 3, 1997, Pages 253-260

  Ben Zion, O ^a   Nussinovitch, A ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; FRUITS; GELATION; GLUES; GLUING; POLYSACCHARIDES;

CARRAGEENANS; COMPRESSIVE FORCES; CURDLAN; DOUBLE LAYERED; FORCE DEFORMATION; GALACTOMANNANS; GUM SOLUTIONS; LATERAL STRESS; MULTI-LAYERED; NORMAL FORCES;

GELS;

EID: 21744450415     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80054-9     Document Type: Article

References (10)

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2. Morris, V.J. (1986) New and modified polysaccharides. In King, R.D. and Cheetman, P.S.J. (Eds), Food biotechnology. Elsevier, London, pp. 219-224.
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