Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 317-325

  Knarr, Matthias ^a   Adden, Roland ^a   Anderson, W H Kerr ^b   Hübner Keese, Britta ^a  

^a Dow Wolff Cellulosics GmbH   (Germany)

^b DOW CHEMICAL COMPANY   (United States)

Author keywords

Gelation; Methyl cellulose; Rheology; Satiety

Indexed keywords

EID: 84860588287     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.008     Document Type: Article

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