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Viscoelastic behaviour of alginate gels

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Rheological Theories · Measuring Techniques in Rheology Test Methods in Rheology · Fractures Rheological Properties of Materials · Rheo-Optics · Biorheology

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Abstract

A number of polysaccharides are employed in food products partly because of their ability to gel under various conditions. In recent years considerable interest has been shown in these materials and a certain amount of progress has been made in elucidating the chemical nature of the inter-chain linkages which form on gelation (1).

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References

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Author information

Authors and Affiliations

  1. Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics, England

    J. R. Mitchell & J. M. V. Blanshard

Authors
  1. J. R. Mitchell
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  2. J. M. V. Blanshard
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Editor information

Editors and Affiliations

  1. Lyon, France

    G. Vallet

  2. Leverkusen, Germany

    W. Meskat

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© 1975 Springer-Verlag Berlin Heidelberg

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Mitchell, J.R., Blanshard, J.M.V. (1975). Viscoelastic behaviour of alginate gels. In: Vallet, G., Meskat, W. (eds) Rheological Theories · Measuring Techniques in Rheology Test Methods in Rheology · Fractures Rheological Properties of Materials · Rheo-Optics · Biorheology. Steinkopff, Heidelberg. https://doi.org/10.1007/978-3-662-41458-3_103

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  • DOI: https://doi.org/10.1007/978-3-662-41458-3_103

  • Publisher Name: Steinkopff, Heidelberg

  • Print ISBN: 978-3-7985-0424-0

  • Online ISBN: 978-3-662-41458-3

  • eBook Packages: Springer Book Archive

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