Alternative gelling agents for normoxic gels: a stability study
نویسندگان
چکیده
منابع مشابه
Food gels: gelling process and new applications.
Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forc...
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ژورنال
عنوان ژورنال: Journal of Physics: Conference Series
سال: 2004
ISSN: 1742-6588,1742-6596
DOI: 10.1088/1742-6596/3/1/019