Structure Evolution during Gelation at Later Stages of Spinodal Decomposition in Gelatin/Maltodextrin Mixtures-Reference-Cited by-同舟云学术

Structure Evolution during Gelation at Later Stages of Spinodal Decomposition in Gelatin/Maltodextrin Mixtures

Published:2001-10-04 Issue:23 Volume:34 Page:8117-8128
ISSN:0024-9297
Container-title:Macromolecules
language:en
Short-container-title:Macromolecules

Author:

Lorén Niklas¹,Altskär Annika¹,Hermansson Anne-Marie¹

Affiliation:

1. SIKThe Swedish Institute for Food and Biotechnology, PO Box 5401, SE-402 29 Göteborg, Sweden

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Inorganic Chemistry,Polymers and Plastics,Organic Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ma010722q

Reference67 articles.

1. Kinetics of the Simultaneous Phase Separation and Gelation in Solutions of Dextran and Gelatin

2. Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels

3. Donald, A. M.; Durrani, C. M.; Jones, R. A. L.; Rennie, A. R.; Tromp, R. H. InBiopolymer Mixtures; Harding, S. E., Hill, S. E., Mitchell, J. R., Eds.; Nottingham University Press: Nottingham, 1995; Chapter 6, pp 99−116.

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