Structure Evolution during Gelation at Later Stages of Spinodal Decomposition in Gelatin/Maltodextrin Mixtures

作者: Niklas Lorén , Annika Altskär , Anne-Marie Hermansson

DOI: 10.1021/MA010722Q

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摘要: … Figure 8 shows CLSM micrographs of the time evolution of 4% (w/w) gelatin and 7.3% (w/w) maltodextrin concentration quenched from 60 to 1 C. The onset of phase separation is …

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