Structural characteristics of gellan in aqueous solution
- Author
- YUGUCHI, Y1 ; MIMURA, M1 ; KITAMURA, S; URAKAWA, H1 ; KAJIWARA, K1
[1] Kyoto inst. technology, fac. eng. design, Sakyo-ku, Matsugasaki, Japan - Source
Food hydrocolloids. 1993, Vol 7, Num 5, pp 373-385 ; ref : 15 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calorimétrie différentielle balayage Diffusion RX Dissociation moléculaire Gomme Gélifiant Modificateur texture Polyoside Propriété physicochimique Solution aqueuse Structure
- Keyword (en)
- Differential scanning calorimetry X ray scattering Molecular dissociation Gum Gelling agent Textural agent Polysaccharide Physicochemical properties Aqueous solution Structure
- Keyword (es)
- Análisis calorimétrico barrido exploración Difusión rayo X Disociación molecular Goma Gelificante Modificador textura Poliósido Propiedad fisicoquímica Solución acuosa Estructura
- 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
- 4044989
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(09)80233-6 
https://dx.doi.org/10.1016/S0268-005X(09)80233-6
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