Investigation on the phase behaviour of gelatin/agarose mixture in an environment of reduced solvent quality

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 835-842

  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

Agarose; Gelatin; Glass transition temperature; Phase separation; Polydextrose

Indexed keywords

AGAROSE; AMORPHICITY; AQUEOUS ENVIRONMENT; BICONTINUOUS PHASIS; CONFORMATIONAL STABILITIES; DEFORMATION DYNAMICS; DIRECT INTERACTIONS; GELATIN; GLASS TRANSITION PHENOMENA; HIGH-SOLIDS; LOW-TO-HIGH; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; MOLECULAR RELAXATION; POLYDEXTROSE; POLYSACCHARIDE CHAIN; SOLVENT QUALITY; SUB-ZERO TEMPERATURES; THERMAL STUDY; TOTAL SOLIDS; WIDE ANGLE XRAY DIFFRACTION;

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

GLASS TRANSITION;

AGAROSE; GELATIN; GLUCOSE; POLYDEXTROSE; UNCLASSIFIED DRUG;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; PHASE SEPARATION; PROTEIN CONFORMATION; PROTEIN STABILITY; TEMPERATURE SENSITIVITY;

GELATIN; GLUCANS; PHASE TRANSITION; POLYMERS; SEPHAROSE; X-RAY DIFFRACTION;

EID: 84866879904     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.050     Document Type: Article

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