Gelation properties of flaxseed gum

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 295-303

  Chen, Hai Hua ^a,b   Xu, Shi Ying ^a,b   Wang, Zhang ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Flaxseed gum; Gel strength; Gelling temperature; Melting temperature; Microstructure

Indexed keywords

CALCIUM COMPOUNDS; GELS; MELTING; MICROSTRUCTURE; PH EFFECTS; POSITIVE IONS; SODIUM; THERMAL EFFECTS;

FLAXSEED GUM; GEL STRENGTH; GELLING TEMPERATURE;

FOOD PRODUCTS;

EID: 33744970517     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.033     Document Type: Article

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