Physical Properties of Food Hydrocolloids
Author:
Affiliation:
1. Department of Food Science and Nutrition, Kyoritsu Women’s University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/13/4/13_79/_pdf
Reference30 articles.
1. 1) T. Funami; Physical Properties of Foods and Effects of water on Them XIII Texture Design of Foods Using Hydrocolloids, Japan J. Food Eng., 13, 1-12 (2012).
2. 2) H. Kumagai, H. Kumagai; Physical Properties of Foods and Effect of Water on Them, V Rheology and Food Engineering (in Japanese), Japan J. Food Eng., 10, 137-148 (2009)．
3. 3) T. Yano, H. Kumagai, T. Fujii, T. Inukai; The Concentration Dependence of Mechanical Properties of Polyacrylamide near Sol-Gel Transition Point, Biosci. Biotechnol. Biochem., 57, 528-531 (1993).
4. 4) H. Kumagai, T. Fujii, T. Inukai, T. Yano; The Concentration Dependence of Mechanical Properties of Gelatin near Sol-Gel Transition Point, Biosci. Biotech. Biochem., 57, 532-535 (1993).
5. 5) H. Kumagai; Physical Properties of Foods and Effect of Water on Them, II Electric Properties and Dielectric Relaxation (in Japanese), Japan J. Food Eng., 9, 123-134 (2008).
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