[Protein and polysaccharide gels in relation to their use in manufacture of artificial foods. 1. Swelling and synaresis. Melting temperature].
D000362:Agar; D004058:Diffusion; D005504:Food Analysis; D005526:Food, Formulated / Q000032:analysis*; D005525:Food-Processing Industry; D005780:Gelatin; D005782:Gels; D006845:Hydrocarbons, Fluorinated; D007700:Kinetics; D008722:Methods; D011134:Polysaccharides / Q000032:analysis*; D011506:Proteins / Q000032:analysis*; D012995:Solubility; D013499:Surface Properties; D013696:Temperature; D013816:Thermodynamics; D014783:Viscosity
D005782:Gels; D006845:Hydrocarbons, Fluorinated; D011134:Polysaccharides; D011506:Proteins; D005780:Gelatin; D000362:Agar
Untersuchungen von Eiweiss- und Polysaccharidgelen im Zusammenhang mit ihrer Anwendung zur Hertstellung künstlicher Nahrungsmittel. 1. Quellung und Synärese. Schmelztemperatur