Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 501-509

  Bradbeer, Jennifer F ^a   Hancocks, Robin ^a   Spyropoulos, Fotios ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Acid gelation; Fluid gel; Low acyl gellan gum; Material properties; Process conditions

Indexed keywords

EID: 84908396886     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.006     Document Type: Article

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