Tailoring the morphology and rheology of phase-separated biopolymer gels using microbial cells as structure modifiers

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 204-214

  Firoozmand, Hassan ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Edible bijels; Edible particles; Gelatin; Maltodextrin; Phase separation; Rheology; Thermodynamic incompatibility

Indexed keywords

EID: 84900883902     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.040     Document Type: Article

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