RHEOLOGICAL STUDIES OF AQUEOUS AMYLOSE GELS - THE EFFECT OF CHAIN-LENGTH AND CONCENTRATION ON GEL MODULUS

被引：191

作者：

CLARK, AH ^{[1
]}

GIDLEY, MJ ^{[1
]}

RICHARDSON, RK ^{[1
]}

ROSSMURPHY, SB ^{[1
]}

机构：

[1] UNILEVER RES LAB,COLWORTH HOUSE,SHARNBROOK MK44 1LQ,BEDS,ENGLAND

来源：

关键词：

D O I：

10.1021/ma00191a063

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

引用

页码：346 / 351

页数：6

共 20 条

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CLARK, AH
ROSSMURPHY, SB
[J]. BRITISH POLYMER JOURNAL, 1985, 17 (02): : 164 - 168
[5] CLARK AH, 1987, ADV POLYM SCI, V83, P57
[6] CLARK AH, 1986, FUNCTIONAL PROPERTIE, P203
[7] CLARK AH, 1987, FOOD STRUCTURE BEHAV, V1, P29
[8] A STUDY OF SOME FACTORS INFLUENCING AMYLOSE GELATION
ELLIS, HS
RING, SG
[J]. CARBOHYDRATE POLYMERS, 1985, 5 (03) : 201 - 213
[9] Husemann E., 1964, STARKE, V16, P143
[10] LIPS A, 1988, GUMS STABILISERS FOO, V4, P39