Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications
- Author
- KNARR, Matthias1 ; ADDEN, Roland1 ; KERR ANDERSON, W. H2 ; HÜBNER-KEESE, Britta1
[1] Dow Wolff Cellulosics, August-Wolff-Str. 13, 29699 Bomlitz, Germany
[2] The Dow Chemical Company, Larkin Laboratories, Midland, MI 48674, United States - Source
Food hydrocolloids. 2012, Vol 29, Num 2, pp 317-325, 9 p ; ref : 3/4 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
- Gelation Methyl cellulose Rheology Satiety
- Keyword (fr)
- Cellulose(méthyl) Gélification In vitro Propriété rhéologique
- Keyword (en)
- Cellulose(methyl) Gelation In vitro Rheological properties
- Keyword (es)
- Celulosa(metil) Gelificación In vitro Propiedad reológica
- 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
- 25986259
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.2012.03.008 
https://dx.doi.org/10.1016/j.foodhyd.2012.03.008
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