High sugar content impacts microstructure, mechanics and release of calcium-alginate gels-Reference-Cited by-同舟云学术

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High sugar content impacts microstructure, mechanics and release of calcium-alginate gels

Published:2018-11 Issue: Volume:84 Page:26-33
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lopez-Sanchez Patricia,Fredriksson Nils,Larsson Anette,Altskär Annika,Ström Anna

Funder

Vinnova VINN Excellence Center

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels;Bayarri;International Dairy Journal,2003

2. Carbohydrate ingestion during prolonged exercise: Effects on metabolism and performance;Coggan;Exercise and Sport Sciences Reviews,1991

3. Viscometric study of poly(methyl methacrylate-g-propylene oxide) and respective homopolymers;Delpech;Polymer Testing,2005

4. Effect of sugars on the mechanical and thermal properties of agarose gels;Deszczynski;Food Hydrocolloids,2003

5. Rheological investigation of the structural properties and aging effects in the garose/co-solute mixture;Deszczynski;Carbohydrate Polymers,2003

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