Rheological properties of mixed gels: Gelatin, konjac glucomannan and locust bean gum

Food Science and Technology Research

Volumn 20, Issue 3, 2014, Pages 607-611

  Tomczynska Mleko, Marta ^a   Brenner, Tom ^b   Nishinari, Katsuyoshi ^b,c   Mleko, Stanislaw ^a   Szwajgier, Dominik ^a   Czernecki, Tomasz ^a   Wesolowska Trojanowska, Marta ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b OSAKA UNIVERSITY   (Japan)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gel; Gelatin; Konjac; Locust bean gum; Rheology

Indexed keywords

FOOD TECHNOLOGY; RHEOLOGY;

ENTANGLED POLYMER SOLUTIONS; GELATIN; KONJAC; KONJAC GLUCOMANNAN; LOCUST BEAN GUM; LOWER FREQUENCIES; RHEOLOGICAL PROPERTY; STORAGE AND LOSS MODULUS;

GELS;

EID: 84904706810     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.607     Document Type: Article

References (13)

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