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RHEOLOGY OF GELS
Author(s) -
MITCHELL J. R.
Publication year - 1976
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1976.tb01140.x
Subject(s) - rheology , pectin , gelatin , carrageenan , materials science , polymer science , polysaccharide , texture (cosmology) , agar , food science , chemical engineering , chemistry , composite material , organic chemistry , computer science , artificial intelligence , geology , engineering , image (mathematics) , paleontology , bacteria
This review covers the rheology of gels formed by macromolecular food additives. In particular agar, alginate, carrageenan, gelatin, pectin and microbial polysaccharide gels are considered. Empirical and fundamental techniques that have been applied to gels are listed and the relationship between rheological parameters and sensory assessment of texture is briefly discussed. Certain general conclusions about the dependence of the rheological properties on network composition and structure are put forward.