Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1784-1791

  Sharma, D ^a   George, P ^a   Button, P D ^a   May, B K ^a   Kasapis, S ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Agarose; Calorimetry; Gelatin; Glucose syrup; Microscopy; Rheology

Indexed keywords

AGAROSE; BICONTINUOUS; BINARY COMPOSITES; DEFORMATION DYNAMICS; DOUBLE HELIX; EXPERIMENTAL OBSERVATION; GELATIN; GLASS TRANSITION TEMPERATURE; MICROSCOPY; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; NON-INTERACTIVE; PHASE BEHAVIOUR; PHYSICAL SIGNIFICANCE; POLYMERIC BLENDS; SINGLE-VALUE; SOLID MIXTURES; SOLVENT QUALITY; STRUCTURE/FUNCTION RELATIONSHIPS; SUB-ZERO TEMPERATURES; THERMOMECHANICAL STUDY; WILLIAMS;

BINARY MIXTURES; CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; GLASS; GLUCOSE; RHEOLOGY; VISCOSITY;

GLASS TRANSITION;

AGAROSE; GELATIN; GLUCOSE;

ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; GLASS TRANSITION TEMPERATURE; MATERIAL STATE; MECHANICAL STIMULATION; OSCILLATION; PHASE TRANSITION; SHEAR FLOW; SOLUTE; SYRUP; THERMODYNAMICS; THERMOMECHANICAL STUDY;

EID: 79953176266     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.060     Document Type: Article

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