FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS
- 1 September 1983
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 14 (3), 183-212
- https://doi.org/10.1111/j.1745-4603.1983.tb00344.x
Abstract
A discussion is made of the physico‐chemical problems arising in the development of production methods for fabricated foodstuffs representing, as a rule, multicomponent gels. Attention is paid to the significance of irreversible phenomena during gelation. Consideration is given to the requirements for the gelling agents in the production of artificial foodstuffs. Examples are presented of the effect of fillers on gel properties.Keywords
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