Time-temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 783-794

  Nickerson, M T ^a   Paulson, A T ^a   Speers, R A ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Aggregation; Co solutes; Gelation; Gellan; Gels; Microstructure; Modified Cole Cole; Rheology; Thermal scans; Time temperature superposition

Indexed keywords

GELLAN; POLYSACCHARIDE; SUCROSE;

ARTICLE; COOLING; CORN; FLOW KINETICS; FOOD ANALYSIS; GELATION; HEATING; HYSTERESIS; OSCILLATION; SOLUTE; SYRUP; TEMPERATURE DEPENDENCE; VISCOELASTICITY; VISCOSITY;

ZEA MAYS;

EID: 3042545124     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.10.006     Document Type: Article

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