Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
- Autor
- STRAUSS, George1 2 ; GIBSON, Suzanne M2
[1] Department of Chemistry and Chemical Biology, Rutgers, The State University of New Jersey, 610 Taylor Road, Piscataway, NJ 08854, United States
[2] GSG Scientific, LLC, 213, Runyon Avenue, Piscataway, NJ 08854, United States - Fuente
Food hydrocolloids. 2004, Vol 18, Num 1, pp 81-89, 9 p ; ref : 26 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Coacervates Cross-linking Gelatin gels Plant polyphenols
- Palabra clave (fr)
- Coacervat Gel Gélatine Polyphénol Qualité Réticulation
- Palabra clave (in)
- Coacervate Freeze Gelatin Polyphenol Quality Crosslinking
- Palabra clave (es)
- Coacervado Helada Gelatina Polifenol Calidad Reticulación
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 15274256
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/S0268-005X(03)00045-6 
https://dx.doi.org/10.1016/S0268-005X(03)00045-6
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