The Use and Control of Chemical Reactions to Enhance Gelation of Macromolecules in Heat Processed Foods
Often the study of food hydrocolloids involves extensive research into the macromolecular conformation and a colloid science approach to functionality. In this paper two pieces of work are discussed that demonstrate the effect that low molecular weight materials can have when co processed at retort temperatures with hydrocolloids.
KeywordsSugar Hydrolysis Polysaccharide Brittle Lysine
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