Characteristics of gellan gum based food gels

Journal of Texture Studies

Volumn 41, Issue 4, 2010, Pages 459-471

  Saha, Dipjyoti ^a   Bhattacharya, suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Gel; Gellan gum; Stress relaxation; Syneresis; Texture; Uniaxial compression

Indexed keywords

CONVENIENCE FOOD; ELASTIC CHARACTERISTIC; FRACTURE STRAIN; GELLAN GUM; GELLING AGENTS; GUM CONTENT; INNOVATIVE METHOD; MARGINAL EFFECTS; PINEAPPLE JUICE; STRESS-RELAXATION CURVES; SYNERESIS; TEXTURAL ATTRIBUTES; TEXTURAL PARAMETERS; UNI-AXIAL COMPRESSION;

FRACTURE; FRUIT JUICES; FRUITS; GELS; RESIDUAL STRESSES; STRESS RELAXATION; TEXTURES;

SUGARS;

ANANAS COMOSUS;

EID: 77955166893     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00236.x     Document Type: Article

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