| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6988364 | Food Hydrocolloids | 2014 | 8 Pages |
Abstract
The bicontinuous structure suggested for KC/IC mixed gels. Left panel, structure obtained following fast curing; right panel, enhanced phase separation following curing of IC at temperatures above the coil-to-helix transition temperature of KC.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Tom Brenner, Rando Tuvikene, Alan Parker, Shingo Matsukawa, Katsuyoshi Nishinari,