| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277564 | Journal of Food Engineering | 2011 | 6 Pages |
Abstract
⺠Fracture strain of gels increases due to aeration. ⺠A delayed fracture occurs due to the presence of incorporated air. ⺠Relaxation time for aerated gellan gels is 19.6-37.6% lower than non-aerated samples. ⺠Prominent changes in rheological behaviour occur at a high concentration of hydrocolloid. ⺠Aeration of food hydrocolloid offers the possibility of rheological modifications.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Shipra Tiwari, Suvendu Bhattacharya,