Phase behaviour of gelatin/polydextrose mixtures at high levels of solids

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1938-1946

  Almrhag, Omar ^a   George, Paul ^a   Bannikova, Anna ^a   Katopo, Lita ^a   Chaudhary, Deeptangshu ^b   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

Enthalpy change; Gelatin; Glass transition temperature; Polydextrose

Indexed keywords

DEFORMATION DYNAMICS; ENTHALPY CHANGE; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); GELATIN; HELICAL CONFORMATION; HIGH SOLID CONCENTRATION; HIGH-SOLIDS; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; NETWORK INTEGRITY; POLYDEXTROSE; SUB-ZERO TEMPERATURES; SYNTHETIC POLYMERS; THEORETICAL FRAMEWORK; THERMO-MECHANICAL; WIDE ANGLE XRAY DIFFRACTION;

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; PHASE SEPARATION; X RAY DIFFRACTION;

SCANNING ELECTRON MICROSCOPY;

GELATIN; GLUCOSE; POLYDEXTROSE; UNCLASSIFIED DRUG;

ARTICLE; CONCEPTUAL FRAMEWORK; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; INFRARED SPECTROSCOPY; MOLECULAR INTERACTION; PHASE SEPARATION; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; THERMOSTABILITY; X RAY DIFFRACTION;

GELATIN; GLUCANS; MODELS, MOLECULAR; PHASE TRANSITION; TRANSITION TEMPERATURE; X-RAY DIFFRACTION;

EID: 84861580371     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.115     Document Type: Article

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