Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic
- Author
- PANTELOGLOU, A. G1 ; BEN, A. E2 ; MA, F2
[1] Division of Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom
[2] Department of Food Science and Technology, Reading University, Whiteknights, Reading, RG6 6AP, United Kingdom - Source
Food chemistry. 2010, Vol 122, Num 4, pp 972-979, 8 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Gum arabic High-pressure Rheology Viscoelastic behaviour
- Keyword (fr)
- Gomme arabique Haute pression Pression hydrostatique Propriété rhéologique pH Additif alimentaire Gélifiant Traitement physique
- Keyword (en)
- Gum arabic High pressure Hydrostatic pressure Rheological properties pH Food additive Gelling agent Physical dressing
- Keyword (es)
- Goma arábica Alta presión Presión hidrostática Propiedad reológica pH Aditivo alimentario Gelificante Procesamiento físico
- 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
- 22907902
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.foodchem.2010.02.037 
https://dx.doi.org/10.1016/j.foodchem.2010.02.037
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