A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross-Linked Gels-Reference-Cited by-同舟云学术

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A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross-Linked Gels

Published:1984-07 Issue:4 Volume:49 Page:1103-1104
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OAKENFULL DAVID

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10403.x/fullpdf

Reference22 articles.

1. Studies of the collagen fold formation and gelation in solutions of a monodisperse ? gelatin

2. Studies of the Cross-linking Process in Gelatin Gels. III. Dependence of Melting Point on Concentration and Molecular Weight

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1. Texture;Principles of Food Chemistry;2018

2. Physical Gels of Biopolymers: Structure, Rheological and Gelation Properties;Handbook of Biopolymer-Based Materials;2013-04-15

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4. Interpretation of Gel Points of an Epoxy–Amine System Including Ring Formation and Unequal Reactivity: Reaction Scheme and Gel-Point Prediction.;Macromolecules;2012-08-27

5. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan;Food Research International;2012-04

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