Microstructure and elastic modulus of phase-separated gelatin-starch hydrogels containing dispersed oil droplets

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 333-342

  Firoozmand, Hassan ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Emulsion gel; Gelatin; Phase separation; Rheology; Starch; Thermodynamic incompatibility

Indexed keywords

DROPS; ELASTIC MODULI; EMULSIFICATION; EMULSIONS; OLIVE OIL; OSTWALD RIPENING; STARCH;

BICONTINUOUS; EMULSION GEL; GEL MORPHOLOGY; GELATIN; HYDROXYPROPYL STARCH; OIL CONTENTS; OIL DROPLETS; POLYSORBATE 20; STARCH GELS; THERMODYNAMIC INCOMPATIBILITY;

PHASE SEPARATION;

EID: 84864057279     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.010     Document Type: Article

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