Impact of sucrose and trehalose on different agarose-hydrocolloid systems

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 44-52

  Russ, Natalie ^a   Zielbauer, Birgitta I ^a   Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

Agarose; Alginate; Disaccharide; Viscoelasticity; Water holding capacity; Xanthan

Indexed keywords

COLLOIDS; GELATION; MOLECULES; POLYELECTROLYTES; SODIUM ALGINATE; SUGAR (SUCROSE);

AGAROSE; DISACCHARIDE; GELLING AGENTS; GELLING TEMPERATURE; MUTUAL INTERACTION; THERMOMECHANICAL PROPERTIES; WATER BINDING; WATER MOLECULE; WATER-HOLDING CAPACITY; XANTHAN;

VISCOELASTICITY;

EID: 84898640233     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.020     Document Type: Article

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