Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study

Food Research International

Volumn 43, Issue 1, 2010, Pages 364-368

  Savary, G ^a   Moreau, C ^b   Cayot, N ^c  

^a UNIVERSITÉ DU HAVRE   (France)

^b INRA   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Carrageenan; Aroma compounds; Diffusion; DOSY NMR; Polysaccharide starch composite gels; Rheology

Indexed keywords

AROMA COMPOUNDS; CARRAGEENANS; COMPOSITE GELS; DIFFUSION NMR; DOSY NMR; ETHYL BUTYRATE; GEL COMPOSITIONS; GEL STRUCTURES; GELATION MECHANISMS; LOW LEVEL; MICRO-SCALES; NMR STUDIES; POLYSACCHARIDE CONTENTS; SMALL MOLECULES; STARCH COMPOSITES; TEXTURAL PROPERTIES;

COAGULATION; DIFFUSION; ELASTICITY; GELATION; NUCLEAR MAGNETIC RESONANCE; PLASTICITY; POLYSACCHARIDES; POSITIVE IONS; RHEOLOGY; STARCH; SUGAR (SUCROSE); VISCOSITY;

GELS;

EID: 72449200079     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.017     Document Type: Article

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