Kinetics of Droplet Growth in Gelatin/Maltodextrin Mixtures Following Thermal Quenching-Reference-Cited by-同舟云学术

Kinetics of Droplet Growth in Gelatin/Maltodextrin Mixtures Following Thermal Quenching

Published:2001-04-24 Issue:11 Volume:17 Page:3412-3418
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Williams M. A. K.¹,Fabri D.¹,Hubbard C. D.¹,Lundin L.¹,Foster T. J.¹,Clark A. H.¹,Norton I. T.¹,Lorén N.¹,Hermansson A.-M.¹

Affiliation:

1. Unilever Research Colworth, Colworth House, Sharnbrook, Bedford MK44 1LQ, U.K., and SIK, The Swedish Institute for Food and Biotechnology, Box 5401, 402 Gothenburg, Sweden

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la001811j

Reference19 articles.

1. A Turbidimetric Study of Phase Separating Biopolymer Mixtures during Thermal Ramping

2. Lundin, L.; Norton, I. T.; Foster, T. J.; Williams, M. A. K.; Hermansson, A.M.; Bergström, E. InGums and Stabilisers for the food industry 10; Williams, P. A., Philips, G. O., Eds.; The Royal Society of Chemistry: Cambridge, U.K., 2000; pp 167−180.

3. Phase equilibria and mechanical properties of gel-like water–gelatin–locust bean gum systems

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

5. Off-Critical Phase Separation and Gelation in Solutions of Gelatin and Dextran

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