Alteration of the structural properties of inulin gels

Beccard, Steffen; Bernard, Jörg; Wouters, Rudy; Gehrich, Karin; Zielbauer, Brigitta; Mezger, Markus; Vilgis, Thomas A.

doi:10.1016/j.foodhyd.2018.06.049

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Alteration of the structural properties of inulin gels

Beccard, S., Bernard, J., Wouters, R., Gehrich, K., Zielbauer, B., Mezger, M., et al. (2019). Alteration of the structural properties of inulin gels. Food Hydrocolloids, 89, 302-310. doi:10.1016/j.foodhyd.2018.06.049.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0002-D228-4 Version Permalink: https://hdl.handle.net/21.11116/0000-0005-3B42-F

Genre: Journal Article

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Creators:
Beccard, Steffen¹, Author
Bernard, Jörg², Author
Wouters, Rudy², Author
Gehrich, Karin², Author
Zielbauer, Brigitta¹, Author
Mezger, Markus^{3, 4}, Author
Vilgis, Thomas A.¹, Author

Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287
2Südzucker AG, CRDS, Germany, ou_persistent22
3Johannes Gutenberg Univ Mainz, Inst Phys, Mainz, Germany, ou_persistent22
4Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286

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Language(s): eng - English

Dates: Published Online: 2019Date issued: 2019

Publication Status: Issued

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Identifiers: DOI: 10.1016/j.foodhyd.2018.06.049

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Title: Food Hydrocolloids

Source Genre: Journal

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Publ. Info: Oxford : Elsevier

Pages: - Volume / Issue: 89 Sequence Number: - Start / End Page: 302 - 310 Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140