Phase equilibria and gelation in gelatin/maltodextrin systems — Part III: phase separation in mixed gels
- 1 January 1993
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 21 (4) , 261-268
- https://doi.org/10.1016/0144-8617(93)90057-b
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual componentsCarbohydrate Polymers, 1993
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part IV: composition-dependence of mixed-gel moduliCarbohydrate Polymers, 1993
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solutionCarbohydrate Polymers, 1993
- Physical and chemical changes resulting from heat treatment of soya and soya alginate mixturesCarbohydrate Polymers, 1987
- Glutamic acid reactivity in heated protein and protein‐alginate mixturesInternational Journal of Food Science & Technology, 1987
- A comparison of the reactivity of alginate and pectate esters with gelatinCarbohydrate Polymers, 1985
- Proteinaceous gelling systems and their complexes with polysaccharidesFood Chemistry, 1980
- Phasenzustand, Struktur und mechanische Eigenschaften des gelartigen Systems Wasser ‐ Gelatine ‐ DextranStarch ‐ Stärke, 1974