Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 298-307

  Maurer, Sania ^a   Junghans, Ann ^a   Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

Agarose; Fructose; Gelation; Rheology; Sucrose; Xanthan gum

Indexed keywords

BIOPOLYMERS; GELATION; HYDROGELS; SOL-GELS; SUGAR (SUCROSE); VISCOELASTICITY; XANTHAN GUM;

AGAROSE; AGAROSE GEL; CHARACTERISTIC PROPERTIES; COMPLEX PROCESSES; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; MOLECULAR LEVELS; SUGAR CONCENTRATION; VISCOELASTIC PROPERTIES; WATER-HOLDING CAPACITY;

FRUCTOSE;

EID: 84860580439     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.002     Document Type: Article

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