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Gelation kinetics of aqueous gelatin solutions in isothermal conditions via rheological tools

  • Published:2021-02 Issue: Volume:111 Page:106248
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Avallone Pietro Renato,Raccone Ernesto,Costanzo Salvatore,Delmonte Marco,Sarrica Andrea,Pasquino Rossana,Grizzuti Nino

Funder

Ministero dell’Istruzione, della Università e della Ricerca

AIM

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Rheological techniques for the determination of the crystallization kinetics of a polypropylene–EPR copolymer;Acierno;Journal of Thermal Analysis and Calorimetry,2009

2. Chapter 15 - rheological properties of gelatin and advances in measurement;Ahmed,2017

3. Hydrocolloid gel particles: Formation, characterization, and application;Burey;Critical Reviews in Food Science and Nutrition,2008

4. Gelation in physically associating biopolymer systems;Carnali;Rheologica Acta,1992

5. Structural and mechanical properties of biopolymer gels;Clark;Biopolymers,1987

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