Structure evolution during gelation at later stages of spinodal decomposition in gelatin/maltodextrin mixtures
- Author
- LOREN, Niklas1 ; ALTSKÄR, Annika1 ; HERMANSSON, Anne-Marie1
[1] SIK-The Swedish Institute for Food and Biotechnology, PO Box 5401, 402 29 Göteborg, Sweden - Source
Macromolecules. 2001, Vol 34, Num 23, pp 8117-8128
- CODEN
- MAMOBX
- ISSN
- 0024-9297
- Scientific domain
- Polymers, paint and wood industries
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cinétique Décomposition spinodale Etude expérimentale Gel physique Gélatine Gélification Maltodextrine Mécanisme Solution aqueuse Système ternaire Séparation phase Gel composite Oside polymère Protéine
- Keyword (en)
- Kinetics Spinodal decomposition Experimental study Physical gel Gelatin Gelation Maltodextrin Mechanism Aqueous solution Ternary system Phase separation Oside polymer Protein
- Keyword (es)
- Cinética Decomposición espinodal Estudio experimental Gel físico Gelatina Gelificación Maltodextrina Mecanismo Solución acuosa Sistema ternario Separación fase Osido polímero Proteína
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C03 Proteins
- Discipline
- Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14059629
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
10.1021/ma010722q 
https://dx.doi.org/10.1021/ma010722q
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