Permeability of gels is set by the impulse applied on the gel

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 7-15

  Urbonaite, V ^a,b   de Jongh, H H J ^a,c   van der Linden, E ^a,b   Pouvreau, L ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ProtIn Consultancy   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Effective water flux coefficient; Gel coarseness; Gel stiffness; Ovalbumin gels effective gel permeability coefficient; Water holding; Young's modulus

Indexed keywords

FLOW OF WATER; GELS; IONIC STRENGTH; PROTEINS; STIFFNESS;

EFFECTIVE WATER FLUX COEFFICIENT; FLUX COEFFICIENTS; GEL COARSENESS; GEL STIFFNESS; OVALBUMIN GEL EFFECTIVE GEL PERMEABILITY COEFFICIENT; OVALBUMINS; WATER FLUX; WATER HOLDING; WATER REMOVAL; YOUNG MODULUS;

ELASTIC MODULI;

EID: 84928139675     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.024     Document Type: Article

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