| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540721 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠We presented the molecular interactions, phase behaviour and glass transition properties of gelatin/polydextrose mixtures. ⺠Applied treatment of the mixtures can confirm that gelatin retain or enhance structural cohesion and thermal stability. ⺠Condensed preparations of gelatin/polydextrose are amenable to transform in the rubber-to-glass. ⺠There were no direct, chemical interactions between the two constituents in the mixture.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Chaudhary, Stefan Kasapis,