Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications
- Autor
- 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 - Fuente
Food hydrocolloids. 2012, Vol 29, Num 2, pp 317-325, 9 p ; ref : 3/4 p
- 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
- Gelation Methyl cellulose Rheology Satiety
- Palabra clave (fr)
- Cellulose(méthyl) Gélification In vitro Propriété rhéologique
- Palabra clave (in)
- Cellulose(methyl) Gelation In vitro Rheological properties
- Palabra clave (es)
- Celulosa(metil) Gelificación In vitro Propiedad reológica
- 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
- 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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