Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions-Reference-Cited by-同舟云学术

Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

Published:2018 Issue:5 Volume:9 Page:2716-2724
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

van der Sman R. G. M.¹²³^ORCID

Affiliation:

1. Wageningen-Food Biobased Research

2. Wageningen University & Research

3. Netherlands

Abstract

In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory–Rehner theory.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00452H

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1. Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert

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