Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

Food Research International

Volumn 48, Issue 2, 2012, Pages 885-892

  Herranz, Beatriz ^a   Borderias, A Javier ^a   Solas, M Teresa ^b   Tovar, Clara A ^c  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Glucomannan gels; Microstructure; Thermal history; Viscoelasticity

Indexed keywords

DEFORMATION TEST; DIFFERENT THERMAL HISTORY; FREQUENCY DEPENDENCE; GLUCOMANNAN; INTERNAL COHESION; MICROSTRUCTURAL PROPERTIES; PARTICLE AGGREGATION; RHEOLOGICAL ANALYSIS; THERMAL HISTORY; VISCOELASTIC MODULI;

AGGLOMERATION; DEFORMATION; ELASTICITY; MICROSTRUCTURE; PHOTOGRAPHY; RHEOLOGY; VISCOELASTICITY;

GELS;

EID: 84864186383     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.005     Document Type: Article

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