Thermoreversible Gelierung: Carrageenan; Agarose; Alginate und Pektin
作者： H.-U. ter Meer
DOI: 10.1007/978-3-642-70099-6_12
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摘要: Das Phanomen der thermischen Gelierung von biologischen Polymeren ist schon seit langer Zeit bekannt und wird bereits Jahrhunderten bei Zubereitung Speisen angewendet. Uber die Anwendung in Pharmazie Lebensmittelchemie wurde zwei vorangegangenen Beitragen berichtet. Trotz Bedeutung dieser Anwendungen gibt es bis jetzt keine alle Phanomene beschreibende Theorie
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