Physical characteristics of surimi and bacterial cellulose composite gel

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1363-1379

  Lin, Shih Bin ^a   Chen, Li Chen ^a   Chen, Hui Huang ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALI TREATMENT; BACTERIAL CELLULOSE; BREAKING FORCE; CELLULOSE GELS; COMPOSITE GELS; CRITICAL WATER CONTENT; DIETARY FIBERS; GEL STRENGTHS; GELATION PROPERTIES; GLUCONACETOBACTER; PHYSICAL CHARACTERISTICS; PLANT GUMS; POROUS NETWORKS; WATER HOLDING CAPACITY;

BACTERIOLOGY; CELLULOSE; COAGULATION; EMULSIFICATION; GELATION; GELS; RIGIDITY; WATER ABSORPTION; WATER CONTENT;

FISH PRODUCTS;

BACTERIA (MICROORGANISMS); CORYPHAENIDAE; GLUCONACETOBACTER XYLINUS;

EID: 79960727735     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00533.x     Document Type: Article

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