Edible microgel as a texture modifier-Reference-Cited by-同舟云学术

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Edible microgel as a texture modifier

Published:2021 Issue:5 Volume:27 Page:687-693
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Kaneda Isamu¹

Affiliation:

1. Department of Food Science and Wellness, College of Agriculture, Food, and Environment Science Rakuno Gakuen University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/5/27_687/_pdf

Reference41 articles.

1. Adams, S., Frith, W.J., and Stokes, J.R. (2004). Influence of particle modulus on the rheological properties of agar microgel suspensions. J. Rheol., 48, 1196-1213.

2. Basu, A., Xu, Y., Still, T., Arratia, P.E., Zhang, Z., Nordstrom, K.N., Rieser, J.M., Gollub, J.P., Durian, D.J., and Yodh, A.G. (2014). Rheology of soft colloids across the onset of rigidity. Scaling behavior, thermal, and non-thermal responses. Soft Matter, 10, 3027-3035.

3. Berli, C.L.A. and Quemada, D. (2000). Rheological modeling of microgel suspensions involving solid-liquid trasition. Langmuir, 16, 7968-7974.

4. Bohlin, L. (1980). A theory of flow as a cooperative phenomenon. J. Colloid and Interface Sci., 74, 423-434.

5. Bokkhim, H., Bansal, N., Groendahl, L., and Bhandari, B. (2016). Characterization of alginate-lactofferin beads prepared by extrusion gelation method. Food Hydrocoll., 53, 270-276.

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