Work

Gelation of gellan – A review

Year: 2012

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2012.01.004

Authors: Edwin R. Morris, Katsuyoshi Nishinari, Marguerite Rinaudo

Institutions: University College Cork, Osaka City University, Centre National de la Recherche Scientifique, Université Joseph Fourier, Centre de Recherches sur les Macromolécules Végétales

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Japan Society for the Promotion of Science

Award: The relation between the flavour release and the structure/physical properties of food gels in the mastication

OpenAlex ID: W1967246723

FWCI: 44.78

Cites: 196

Cited by: 791

Related to: 10