Molecular configuration of gelatin-water suspensions at low concentration

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 171-179

  Díaz Calderón, Paulo ^a   Caballero, Leonardo ^b,c   Melo, Francisco ^b,c   Enrione, Javier ^a,c  

^a UNIVERSIDAD DE LOS ANDES   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c Center for the Development of Nanoscience and Nanotechnology   (Chile)

Author keywords

AFM; Gelatin; Gelling network; Nanostructure

Indexed keywords

BIOPOLYMERS; BOND LENGTH; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; LIGHT SCATTERING; SUSPENSIONS (FLUIDS);

ATOMIC-FORCE-MICROSCOPY; DIRECT ASSESSMENT; GELATIN; GELLING NETWORK; HEIGHT DISTRIBUTION; LOW CONCENTRATIONS; MOLECULAR CHARACTERIZATION; MOLECULAR CONFIGURATIONS; TEMPERATURE CONCENTRATION; WATER SUSPENSIONS;

ATOMIC FORCE MICROSCOPY;

EID: 84893115235     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.019     Document Type: Article

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