Phase separation in biopolymer gels: A low- to high-solid exploration of structural morphology and functionality

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 4, 2008, Pages 341-359

  Kasapis, Stefan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

High solid gels; Low solid gels; Phase separation; Processed products

Indexed keywords

BIOPOLYMER; FOOD ADDITIVE; GELATIN;

ARTICLE; CHEMISTRY; GEL; KINETICS; TEMPERATURE;

BIOPOLYMERS; FOOD ADDITIVES; GELATIN; GELS; KINETICS; TEMPERATURE;

EID: 42149116945     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701347769     Document Type: Article

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