Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)

This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. T...

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書誌詳細

主要な著者:	Zhili Ji, Long Yu, Qingfei Duan, Song Miao, Hongsheng Liu, Wangyang Shen, Weiping Jin
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-01-01
シリーズ:	Foods
主題:	gelatin HPMC gel phase transition compatibility
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/1/128
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