Coupling process of phase separation and gelation in konjac glucomannan and gelatin system

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 188-192

  Jin, Weiping ^a,b   Xu, Wei ^a,b   Ge, Honghe ^a,b   Li, Jing ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Gelation; Micro network; Phase separation; Rheological properties

Indexed keywords

FLUORESCENCE MICROSCOPY; GELATION; RHEOLOGY; STRUCTURAL DESIGN;

AMPLITUDE ANALYSIS; COUPLING PROCESS; KONJAC GLUCOMANNAN; LOW STRAINS; MICRO NETWORKS; MICROSTRUCTURAL ANALYSIS; PHASE COMPATIBILITY; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; STRAIN AMPLITUDE;

PHASE SEPARATION;

EID: 84935027269     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.020     Document Type: Article

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