Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound

Food Hydrocolloids

Volumn 23, Issue 4, 2009, Pages 1089-1095

  Camino, Nerina A ^a   Pérez, Oscar E ^b   Pilosof, Ana M R ^b  

^a ANPCyT   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Aggregation; Emulsification; Gelation; High intensity ultrasound; Hydroxypropylmethylcellulose

Indexed keywords

BIOPOLYMERS; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC LIGHT SCATTERING; EMULSIONS; GELATION; MOLECULAR WEIGHT; PARTICLE SIZE; ULTRASONICS; VISCOSITY;

CLOUD POINTS; FUNCTIONAL MODIFICATION; GELATION TEMPERATURE; HIGH INTENSITY ULTRASOUNDS; HYDROXYPROPYL METHYLCELLULOSE; MOLECULAR MODIFICATION; PARTICLES SIZES; THERMAL TRANSITIONS; ULTRASOUND TREATMENTS; WATER MOBILITY;

EMULSIFICATION;

EID: 57749104898     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.08.015     Document Type: Article

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