Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels (vol 39, pg 272, 2014)

被引：0
|
作者：
Brenner, Tom [1 ]
Tuvikene, Rando [2 ,3 ]
Parker, Alan [4 ]
Matsukawa, Shingo [1 ]
Nishinari, Katsuyoshi [5 ]
机构：
[1] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan
[2] Tallinn Univ, Inst Math & Nat Sci, EE-10120 Tallinn, Estonia
[3] NICPB, EE-12618 Tallinn, Estonia
[4] Firmenich Co, Dept Mat Sci, Corp Res Div, Geneva, Switzerland
[5] Hubei Univ Technol, Fac Light Ind, Glyn O Phillips Hydrocolloids Res Ctr, Sch Food & Pharmaceut Engn, Wuhan 430068, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2015年 / 43卷
关键词：
D O I：
10.1016/j.foodhyd.2014.08.013
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：825 / 825
页数：1
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