Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR
- Author
- SHIMIZU, Makoto1 ; BRENNER, Tom1 ; RONGQIANG LIAO1 ; MATSUKAWA, Shingo1
[1] Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan - Source
Food hydrocolloids. 2012, Vol 26, Num 1, pp 28-32, 5 p ; ref : 1/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Diffusion NMR Gelation Gellan gum Hydrodynamic mesh size Hydrodynamic screening length Polysaccharide gel
- Keyword (fr)
- Gomme gellane Gélification Méthode analyse Polymère Polyoside Solution
- Keyword (en)
- Gellan gum Gelation Analysis method Polymer Polysaccharide Solution
- Keyword (es)
- Goma gellan Gelificación Método análisis Polímero Poliósido Solución
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24756222
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.04.001 
https://dx.doi.org/10.1016/j.foodhyd.2011.04.001
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