Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures

Food Hydrocolloids - Tập 12 - Trang 273-281 - 1998
Mei H. Ong1, A.Steve Whitehouse1, Rukmal Abeysekera2, Ibrahim M. Al-Ruqaie3, Stefan Kasapis4
1Nestlé R&D Centre, PO Box 204, York YO1 1XY, UK
2Institute for Applied Biology, University of York, York YO1 5DD, UK
3Department of Food Research and Technology, Cranfield University, Silsoe College, Silsoe, Bedford MK45 4DT, UK
4Department of Food Science and Nutrition, College of Agriculture, Sultan Qaboos University, PO Box 34, Al-Khod 123, Oman

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Food Hydrocolloids

Tập 12

273-281

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