Coupling process of phase separation and gelation in konjac glucomannan and gelatin system
作者： Weiping Jin , Wei Xu , Honghe Ge , Jing Li , Bin Li
DOI: 10.1016/J.FOODHYD.2015.05.020
关键词: Chromatography 、 Phase (matter) 、 Gelatin 、 Food chemistry 、 Colloid 、 Chemical engineering 、 Microstructure 、 Self-healing hydrogels 、 Isothermal process 、 Materials science 、 Rheology
摘要: … Except for B 3 , mixtures of B 4 and B 5 own a lower T gel than pure gelatin solution, resulting from partial gelatin concentration was increased and helix network was enhanced partly. It …
cabdirect.org
elsevier.com
sci-hub.se 参考文章(18)
Sophia Fransson, Niklas Lorén, Annika Altskär, Anne-Marie Hermansson, Effect of confinement and kinetics on the morphology of phase separating gelatin-maltodextrin droplets. Biomacromolecules. ,vol. 10, pp. 1446- 1453 ,(2009) , 10.1021/BM900049A
Ladislava van den Berg, Yael Rosenberg, Martinus A.J.S. van Boekel, Moshe Rosenberg, Fred van de Velde, Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales. Food Hydrocolloids. ,vol. 23, pp. 1288- 1298 ,(2009) , 10.1016/J.FOODHYD.2008.10.013
John T. Tobin, Sinead M. Fitzsimons, Valérie Chaurin, Alan L. Kelly, Mark A. Fenelon, Thermodynamic incompatibility between denatured whey protein and konjac glucomannan Food Hydrocolloids. ,vol. 27, pp. 201- 207 ,(2012) , 10.1016/J.FOODHYD.2011.07.004
C.G de Kruif, R Tuinier, Polysaccharide protein interactions Food Hydrocolloids. ,vol. 15, pp. 555- 563 ,(2001) , 10.1016/S0268-005X(01)00076-5
K. Hawkins, M. Lawrence, P.R. Williams, R.L. Williams, A study of gelatin gelation by Fourier transform mechanical spectroscopy Journal of Non-newtonian Fluid Mechanics. ,vol. 148, pp. 127- 133 ,(2008) , 10.1016/J.JNNFM.2007.05.016
Hassan Firoozmand, Brent S. Murray, Eric Dickinson, Microstructure and rheology of phase-separated gels of gelatin + oxidized starch ☆ Food Hydrocolloids. ,vol. 23, pp. 1081- 1088 ,(2009) , 10.1016/J.FOODHYD.2008.07.013
Jennifer C. Harrington, Edwin R. Morris, Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides Food Hydrocolloids. ,vol. 23, pp. 327- 336 ,(2009) , 10.1016/J.FOODHYD.2008.03.003
Michael F. Butler, Mechanism and kinetics of phase separation in a gelatin/maltodextrin mixture studied by small-angle light scattering. Biomacromolecules. ,vol. 3, pp. 676- 683 ,(2002) , 10.1021/BM025501M
Michael F. Butler, Mary Heppenstall-Butler, Phase Separation in Gelatin/Maltodextrin and Gelatin/Maltodextrin/Gum Arabic Mixtures Studied Using Small-Angle Light Scattering, Turbidity, and Microscopy Biomacromolecules. ,vol. 2, pp. 812- 823 ,(2001) , 10.1021/BM015503R
J. Patrick A. Fairclough, Hao Yu, Oscar Kelly, Anthony J. Ryan, Robert L. Sammler, Michael Radler, Interplay between gelation and phase separation in aqueous solutions of methylcellulose and hydroxypropylmethylcellulose. Langmuir. ,vol. 28, pp. 10551- 10557 ,(2012) , 10.1021/LA300971R