Soft matter strategies for controlling food texture: Formation of hydrogel particles by biopolymer complex coacervation

Journal of Physics Condensed Matter

Volumn 26, Issue 46, 2014, Pages

  Wu, Bi Cheng ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Six ConAgra Drive ^*  (United States)

Author keywords

biopolymers; coacervation; gelatin; hydrogel particles; pectin; reduced fat; rheology; soft matter; starch; structure

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; GRANULATION; HYDROGELS; RHEOLOGY; STARCH; STRUCTURE (COMPOSITION); SUSPENSIONS (FLUIDS); YIELD STRESS;

COACERVATION; GELATIN; HYDROGEL PARTICLES; PECTIN; REDUCED FAT; SOFT MATTER;

PARTICLES (PARTICULATE MATTER);

BIOPOLYMER; GELATIN; HYDROGEL; PECTIN; PROTEIN; STARCH;

CHEMISTRY; DIETARY FIBER; HEAT; HYDROGEL; PARTICLE SIZE; PH;

BIOPOLYMERS; DIETARY FIBER; GELATIN; HOT TEMPERATURE; HYDROGEL; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PECTINS; PROTEINS; STARCH;

EID: 84908350220     PISSN: 09538984     EISSN: 1361648X     Source Type: Journal    
DOI: 10.1088/0953-8984/26/46/464104     Document Type: Article

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