Correlation of Phase-separated Structure and Physical Properties of Gelatin/maltodextrin Mixed Gels and Films
Author:
Affiliation:
1. Graduate school of Agriculture, Meiji University
2. Osaka Techno Center, Morishita Jintan Co., Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/62/4/62_191/_pdf
Reference17 articles.
1. 6) Lundell, C., Walkenström, P., Lorén, N. and Hermansson, A.M., Influence of elongational flow on phase separated inclusions within gelling biopolymer drops. Food Hydrocolloids, 18, 805-815 (2004).
2. 7) Anderson, V.J. and Jones, R.A.L., The influence of gelation on the mechanism of phase separation of a biopolymer mixture. Polymer, 42, 9601-9610 (2001).
3. 8) Lorén, N., Langton, M. and Hermansson, A.M., Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels. Food Hydrocolloids, 13, 185-198 (1999).
4. 9) Butler, M.F. and Heppenstall, B.M., Phase separation in gelatin/dextran and gelatin/maltodextrin mixtures. Food Hydrocolloids, 17, 815-830 (2003).
5. 10) Lorén, N. and Hermansson, A.M., Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels. Int. J. Biol. Macromol., 27, 249-262 (2000).
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