Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes

Journal of Food Engineering

Volumn 118, Issue 3, 2013, Pages 289-295

  Altay, Filiz ^a   Gunasekaran, Sundaram ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Fracture strain; Fracture stress; Gelatin; Glass transition temperature; SAOS; Texture map; Uniaxial compression; Xanthan gum

Indexed keywords

FRACTURE STRAIN; FRACTURE STRESS; GELATIN; SAOS; TEXTURE MAPS; UNI-AXIAL COMPRESSION;

FRACTURE; GELATION; GLASS TRANSITION; MOISTURE DETERMINATION; PHASE SEPARATION; SUGAR (SUCROSE); TEXTURES;

XANTHAN GUM;

EID: 84878256710     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.04.018     Document Type: Article

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