Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 437-444

  Moreno, Helena M ^a   Herranz, Beatriz ^a   Borderías, A Javier ^a   Tovar, Clara A ^b  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Glassy network; High pressure; Konjac glucomannan

Indexed keywords

ACETYLATION; CRYSTALLINE MATERIALS; DUCTILE FRACTURE; GELS; GLASS; GLASS TRANSITION; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; RHEOLOGY;

CRYSTALLINE REGIONS; EFFECT OF HIGH PRESSURE; GLASSY NETWORK; GLUCOMANNAN; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; KONJAC GLUCOMANNAN; MECHANICAL; RESTRUCTURED FISH PRODUCTS; RHEOLOGICAL PROPERTY;

FISH;

EID: 84963627041     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.015     Document Type: Article

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