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Vol. 7 (2004 year), No. 1

Voron'ko N.G., Derkach S.R., Belyaevsky A.T.
The structural characteristics of edible multicomponent gel according to the method of scanning electron microscopy

The paper contains the results of structural (the scanning electron microscopy method) and rheological (the rotation viscometry method) researches of edible gels of the common structure "gelatin - sodium alginete - water". The development of macromolecular aggregation when adding sodium alginete into gelatin gel has been pointed out. The correlation between the structural peculiarities and gel rheological parameters has been found out.

(in Russian, стр.3, fig. 2, tables. 0, ref 9, MS Word 95, MS Word 95 795 Kb)