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Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network

  • Published:2017-10 Issue: Volume:14 Page:112-120
  • ISSN:2213-3291
  • Container-title:Food Structure
  • language:en
  • Short-container-title:Food Structure

Author:

Cassanelli Mattia,Norton Ian,Mills Tom

Funder

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference57 articles.

1. Water in foods;Ablett;Chemistry in Britain,1991

2. Microstructural principles of food processing and engineering;Aguilera,1999

3. Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation;Allan-Wojtas;LWT-Food Science and Technology,2008

4. Solvent effects on polysaccharide conformation;Antoniou;Carbohydrate Polymers,2010

5. Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels;Bagley;Rheologica Acta,1985
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