The effect of phase viscosity ratio on the rheology of liquid two phase gelatin–locust bean gum systems
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference15 articles.
1. Deformation of emulsion droplets in flow
2. LIQUID TWO-PHASE WATER?PROTEIN?POLYSACCHARIDE SYSTEMS AND THEIR PROCESSING INTO TEXTURED PROTEIN PRODUCTS
3. Size Distribution Analysis in Plasma Extender Systems. I. Gelatin
4. A Study of Gelatin Molecules, Aggregates and Gels
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1. Phase separation in binary polymer solution: Gelatin/Poly(ethylene glycol) system;Journal of Molecular Liquids;2014-12
2. Biopolymer systems for low-fat foods;Texture in Food;2003
3. Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems;Food Hydrocolloids;2001-01
4. Use of membraneless osmosis for concentration of proteins from molecular-dispersed and colloidal-dispersed solutions (review);Applied Biochemistry and Microbiology;2000-07
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