Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 100-106

  Yang, Kun ^a,b   Wang, Zheng ^a,b   Brenner, Tom ^a,c   Kikuzaki, Hiroe ^d   Fang, Yapeng ^e   Nishinari, Katsuyoshi ^a,e  

^a Osaka Prefecture University   (Japan)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^d NARA WOMEN'S UNIVERSITY   (Japan)

^e HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Agar gels; Preparation method; Sucrose release; Texture

Indexed keywords

EID: 84908241841     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.005     Document Type: Article

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