Mechanical and Structural Properties of Maltodextrin/Agarose Gel Composites
When two biopolymers are mixed together, they will normally phase separate to give two distinct phases. If the biopolymers are gelled during this phase separation, for instance by reducing the temperature, one phase is trapped in this other one and an emulsion-like composite structure is obtained. I...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
De Gruyter
2006-10-01
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| Серія: | Applied Rheology |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.1515/arh-2006-0017 |