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Gums and Stabilisers for the Food Industry 12
Edited by
Glyn O Phillips;
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Peter A Williams
Peter A Williams
Glyndwr University, UK
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Hardback ISBN:
978-0-85404-891-5
PDF ISBN:
978-1-84755-121-4
Special Collection:
2009 ebook collection
,
2009 ebook collection
,
2000-2010 food science subject collection
No. of Pages:
618
Publication date:
19 May 2004
Book Chapter
Mechanical properties of maltodextrin gels: Small and large deformation
By
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Published:19 May 2004
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Special Collection: 2009 ebook collection , 2009 ebook collection , 2000-2010 food science subject collection
Page range:
116 - 123
Citation
C. L. Loret, W. J. Frith, and P. J. Fryer, in Gums and Stabilisers for the Food Industry 12, ed. G. O. Phillips and P. A. Williams, The Royal Society of Chemistry, 2004, pp. 116-123.
Download citation file:
As part of a study of the large deformation behaviour of mixtures of maltodextrin with other biopolymers, pure maltodextrin gels have been thoroughly characterised. Whilst such studies have been made in the past1, the current work highlights some aspects of maltodextrin gel behaviour not previously reported.
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