Aeration of model gels: Rheological characteristics of gellan and agar gels

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 134-139

  Tiwari, Shipra ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Aeration; Agar; Compression; Gellan; Stress relaxation

Indexed keywords

AGAR; AGAR GEL; COMPRESSION CHARACTERISTICS; DELAYED FRACTURE; FRACTURE STRAIN; GELLAN; HIGH CONCENTRATION; LOW CONCENTRATIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERISTICS; SOLID CONCENTRATIONS; TOTAL ENERGY;

ALGAE; BEHAVIORAL RESEARCH; DATA COMPRESSION; FRACTURE; POLYSACCHARIDES; RELAXATION TIME; RESIDUAL STRESSES; RHEOLOGY; STRESS RELAXATION;

GELS;

EID: 79960839415     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.036     Document Type: Article

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