Rheological Study of the Gelation Process of Agarose-Based Solutions

Food Biophysics

Volumn 6, Issue 4, 2011, Pages 450-460

  Nordqvist, David ^a   Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

Agarose; Jamming transition; Rheological behaviour; Xanthan

Indexed keywords

AGAROSE; AGAROSE GEL; CRITICAL CONCENTRATION; GEL STRUCTURES; GELATION PROCESS; GELLING PROCESS; JAMMING TRANSITION; ONE STEP; PURE WATER; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL METHOD; RHEOLOGICAL STUDIES; RODLIKE MOLECULES; THEORETICAL MODELS; THICKENING PROPERTIES; TRANSMISSION ELECTRON MICROGRAPH; XANTHAN;

COAGULATION; GELS; JAMMING; MOLECULES; RHEOLOGY;

GELATION;

EID: 80053904079     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9225-0     Document Type: Article

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