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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: http://hdl.handle.net/21.11116/0000-0002-D228-4 Version Permalink: http://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, Markus3, 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: 20192019
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Method: -
 Identifiers: DOI: 10.1016/j.foodhyd.2018.06.049
 Degree: -

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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